Grilled Ancho Shrimp Filling
Use this quesadilla filling with mild Monterey Jack cheese and our Mango and Roasted Yellow Pepper Salsa.
- Yield: Makes about 3 cups
Photography: Lisa Hubbard
Source: Martha Stewart Living, May 2000
- 3/4 pound medium shrimp
- 1 tablespoon ancho-chile powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons canola oil
- 2 teaspoons salt
Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.
Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.