Spicy Grilled Mexican Shrimp

It just doesn’t get much easier than this! Large shrimp, seasoned with the robust flavor of The Bean & The Leaf Manzanillo Seasoning and grilled make a quick and easy option for dinner. This recipe is wonderful paired with a homemade Spanish Lemon and Thyme Salsa and black beans to really round out this light, but flavorful meal.

If you’re a fan of Spicy Mexican Shrimp then you are sure to love our delightful The Bean & The Leaf Manzanillo Seasoning. This is a spicy no salt seasoning blend that has the delightful chile flavor of ancho, pasilla and chipotle chiles without being super hot. This enchanting seasoning is the ideal balance to the cool salsa.

Tip: If you are using wooden skewers on the grill, soak them in water for 30 minutes before putting meat on them. The water saturation keeps them from burning on the grill and it is much easier to remove the cooked meat.


2 lb medium/large shrimp. Count should be 36/40 per pound (about 16-20 per person)
Pan spray or about 2 teaspoons Sutter Buttes olive oil – used to spray or brush on shrimp to prevent sticking on the grill.
2-4 Tablespoons The Bean & The Leaf Manzanillo Seasoning – more or less per taste.


Preheat grill to med/low heat.
Rinse, clean and peel shrimp.
Thread equal amounts of shrimp on 8 bamboo skewers.
Spray or brush Sutter Buttes Olive oil evenly on both sides of shrimp.
Coat shrimp with spices and refrigerate for about 20 minutes.
Place shrimp skewers on the grill for 3-4 minutes on each side – shrimp should be white or slightly pink and cooked through.

Spanish Lemon and Thyme Salsa

This Spanish Salsa takes the zesty kick of lemon and thyme along with the subtle heat of a fresh jalapeno and perfectly balances with green olives and tomatoes for a flavorful compliment to fish or chicken.


1 Tablespoon Sutter Buttes olive oil
2 Tablespoons fresh lemon juice – about 1 whole lemon
1 medium sweet onion, diced
1/2 teaspoon The Bean & The Leaf Organic Granulated 
2-3 medium/large tomatoes, diced
1 Tablespoon Organic The Bean & The Leaf dried thyme
2 teaspoons lemon peel
1 cup Sutter Buttes Garlic Stuffed Olives or Jalapeno
Stuffed Olives roughly chopped
1 jalapeno pepper, seeded and chopped


Combine all ingredients in a medium sized mixing bowl, stir. Refrigerate at least 20 minutes, for flavors to infuse, before serving.

Serve and Enjoy!