30 Aug Summer Recipe to Re-Create: Chipotle Grilled Shrimp Skewers with Cherry Barbecue Sauce and Papaya Slaw

Our executive chef, Danny Salazar, loves to create recipes that reflect the season. Right now, cherries are in season and at their peak. Juicy and sweet, ripe cherries are the perfect addition to this simple yet delicious dish.

This recipe also draws on the flavors of refreshing tropical fruit and citrus with a slight hint of spice. Wow your guests during your Labor Day barbeque with this innovative take on the bounty of the summer season.

Chef Danny’s Signature Recipe: Chipotle Grilled Shrimp Skewers with Cherry Barbecue Sauce and Papaya Slaw

Ingredients

    • RR shrimp 22 lbs. of U 13–15 shrimp, peeled and deveined
    • ½ cup of olive oil
    • 4 cloves of garlic, minced
    • 3 tablespoons of unsalted butter
    • ⅓ cup of fresh cilantro, chopped
    • 1 tablespoon of chipotle paste or powder
    • 1 medium Spanish onion, chopped
    • 2 cups of ketchup
    • 1½ cups of fresh cherries, pitted
    • ⅔ cup of brown sugar
    • 1 teaspoon of orange zest
    • 1¼ cup of freshly squeezed orange juice
    • ¼ teaspoon of crushed red pepper
    • ¼ cup of molasses
    • 2 teaspoons of dijon mustard
    • ¼ cup of rice vinegar
    • 4 cups of green papaya, julienned
    • 1 large serrano pepper, julienned
    • 4 pieces of scallions, chopped
    • 2 limes, freshly squeezed
    • ½ cup of purple onion, julienned
    • ¼ teaspoon of fish sauce
    • 1 tablespoon of sesame oil
    • 1 teaspoon of honey
    • kosher salt and black pepper, to taste
    • (10) 8” wooden skewers, no need to soak

Method

Marinating the Shrimp:

In a large bowl, add ¼ cup of olive oil, 2 minced garlic cloves, 1 tablespoon of chipotle powder or paste and kosher salt and black pepper to taste. Whisk the marinade until ingredients are evenly blended. Add 2 lbs. of U 13–15 shrimp and let it sit for at least 2 hours, in refrigeration.

Chipotle Barbeque Sauce:

Set your stovetop to medium heat. In a sauce pan, heat 3 tablespoons of unsalted butter and 1 chopped medium Spanish onion for approximately 4 minutes. Once the butter has softened, add 2 cloves of minced garlic and cook until fragrant, approximately 1 minute. Add 2 cups of ketchup, 1½ cups of pitted fresh cherries, ⅔ cup of brown sugar, 1 teaspoon of orange zest, ¼ cup of freshly squeezed orange juice, ¼ teaspoon of crushed red pepper, ¼ cup of molasses, 1 teaspoon of dijon mustard, ¼ cup of rice vinegar and kosher salt and black pepper, to taste. Bring the ingredients to a boil, then reduce the heat to low and let the sauce simmer for approximately 30 minutes until slightly thick, stirring occasionally. Once thickened, remove the sauce from the stove and pour into a blender. Purée the sauce and let it sit until it reaches room temperature, or store it in the refrigerator.

Papaya Slaw:

Mix 4 cups of julienned papaya, ⅓ cup of fresh cilantro, 1 chopped large serrano pepper, 4 chopped scallions and ½ cup of julienned purple onion in a medium bowl.

In a small bowl, add 2 freshly squeezed limes, 1 teaspoon of dijon mustard, ¼ teaspoon of fish sauce, 1 tablespoon of sesame oil, 1 teaspoon of honey, kosher salt and black pepper to taste and ¼ cup of olive oil. Whisk until ingredients are blended, creating a vinaigrette. Pour the vinaigrette over the papaya slaw and mix the ingredients, using your hands.

Grilling the Shrimp:

Pre-heat the grill to 350°. Skewer the shrimp using the wooden skewers. Chef Danny recommends three pieces of shrimp per skewer. Place the shrimp skewers on the grill and cook for three minutes per side. Once the shrimp skewers are grilled on both sides, brush the cherry chipotle barbecue sauce on one side and flip the skewer over so the sauce is facing down, allowing the barbeque sauce to caramelize. While the sauce is caramelizing, brush the other side of the shrimp skewers. After 45 seconds, flip the skewer over and let it cook for an additional 45 seconds. When finished, remove the skewers from the grill and serve with a side of papaya slaw.

Get a taste of this recipe and many more when Robert Ryan Catering & Design caters your next event.

Ready to start planning your party? Schedule a consultation with one of our event managers today!

Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in row. Learn more about Robert Ryan Catering & Design and tour our venuesSubscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.

Ronna Dewey

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