Ingredients

  • 1 cup olive oil
  • 2 tablespoons black peppercorns
  • 2 tablespoons pink peppercorns
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 1 roasted poblano chili pepper, skinned, seeded and chopped
  • 2 tablespoons sherry vinegar
  • 1 ½ pounds large shrimp, preferably Ecuadorean, with shells on
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      428 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 23 grams protein; 182 milligrams cholesterol; 912 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 appetizers or 4 entrees

Preparation

  1. Combine all the ingredients except the shrimp in a blender and process until smooth. Place the shrimp in a large plastic bag or in a nonreactive bowl and pour the marinade over them, turning or stirring to coat. Refrigerate, stirring occasionally, for at least 2 hours and up to 12.
  2. When ready to cook, preheat the broiler or prepare a charcoal grill. Thread the shrimp on metal skewers and broil or grill, turning and basting with some of the leftover marinade, until nicely browned and cooked through, about 5 to 6 minutes. Serve immediately.

Dining and Cooking