Ingredients 1 pound boneless shrimp, skinless 1/2 cup olive oil 1/4 cup white wine 1/8 cup water 1 tablespoon ground cumin 1/3 cup garlic, minced 1/1 teaspoon black pepper 1/5 teaspoon salt 2 tablespoons chicken stock 1 tablespoon Worcestershire sauce 2 teaspoons chili powder 1/10 teaspoon kosher salt 2 teaspoons paprika 1/12 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper Instructions Heat a large pot over medium heat.
Add the oil, wine, and water and cook, stirring frequently, until the shrimp are soft and no longer pink, about 5 minutes.
Remove from the pot and set aside.
Place the shrimp in a large bowl and mash them well with a fork.
Add garlic, pepper, and salt to taste.
Cook the shrimp until lightly browned, about 3 minutes.
Add cumin, garlic, and chili powder to the bowl of a food processor.
Pulse to combine.
Add in the chicken stock, Worcester’s, and paprika.
Process until combined.
Add salt, pepper and paprikas, and pulse until the salt is dissolved.
Transfer the shrimp mixture to a large plate and set it aside.
Add wine, water, and stock to the pot.
Bring to a boil and reduce the heat to low.
Once the water is low, reduce the volume of the mixture by half.
Simmer the mixture for about 10 minutes.
While the mixture simmers, preheat the grill to high heat.
When the shrimp start to soften, add the chicken to the grill.
Cook for about 3 to 4 minutes on each side, until chicken is cooked through and a deep pink crust forms.
When it’s done, turn off the heat.
Garnish with the paprika, salt, and pepper.
Notes Recipe and photo by: Beth Sager, The Lad; copyright © 2016, Beth Sagers, all rights reserved.