BBQ'd Ancho Rubbed Shrimp with Peach Glaze & Mango Salsa

This is a 20-25 minute recipe that is super easy and equally impressive looking.

For the salsa:
2 ripe mangos (small dice)
1 serrano chilli (deseeded and diced super small)
1/2 red pepper (small dice)
1 handful of fresh cilantro (chopped)
3-4 chives (chopped)
The juice of 1 lime
1 large splash of olive oil
pinch of salt

Cut all ingredients roughly the same size except for the Serrano (you could sub out jalapeño or any other spicy pepper). Combine and let sit in the fridge until you are ready to serve.

For the shrimp:

I used large Pacific Shrimp but anything large enough to sit on the BBQ grate is fine. Devein and shell the shrimp and rinse. Rub with an ancho chili rub. Start your BBQ and get it screaming hot. Let the rub work for 10-15 mins before grilling.

For the rub:



This is my secret rub, so I won't put the proportions, but the ingredients are black pepper, kosher salt, sugar, onion powder, mustard powder, garlic powder, cayenne pepper and freshly ground dried ancho chilies.






For the Glaze:



This is a super easy trick...take peach jam (or apricot or whatever) and add a splash of orange juice (or apple) and stir. This glaze is awesome on BBQ'd shrimp.

Cooking:


Put the shrimp on wood skewers that have been soaked in water for 10-15 minutes to prevent burning. Place them on the hottest part of the grill and only cook them for about 2 minutes on each side. Brush the shrimp on the cooked sides with the glaze to coat. Once the shrimp change color, they are done. Hopefully you will have a bit of char on them as it enhances the flavour.

Serve the shrimp with the salsa and eat together. This could go with some rice...TIP cook your rice with chicken broth instead of water to enhance the flavour.