Hatch Chile Shrimp Boats

This recipe was inspired by one of my visits to New Mexico. I made a point to visit the Albuquerque Aquarium which resides on the Rio Grande River. There was an "on the water" display of an authentic shrimp boat moored to a small dock. I spoke with a very gentlemanly volunteer about how much I enjoyed the shrimp boat display. He was very passionate when he explained the neighborly bond New Mexico shared with Texas, bound by the River Rio Grande.  I present Texas Shrimp with New Mexico Chiles.  And yes, I had New Mexico chiles and Texas Shrimp on the ready.  The shrimp actually absorbed more of the chile flavor than I had anticipated so was a nice compliment to the marinade.

Grilled Hatch Chile Shrimp Boats

8 - 10 Limes, juiced
1/4 C Extra Virgin Olive Oil
1/4 C Red Onion, coursely chopped*
1 Clove Elephant Garlic, thinly sliced
1 Tbs Red Chile Flakes, Cayenne recommended
1-1/2 Tsp Ground Cumin
1 Tsp Course Ground Black Pepper
1 Pound Medium Shrimp, shelled and de-veined, Texas Wild shrimp recommended
6 - 8 Hatch Chiles, large with 1 flat side, room temperature
8 Cups Mexican rice or other, cooked (optional)

Marinade*:
Combine first seven (7) ingredients for the marinade.  Add prepared shrimp into a covered container or zipper bag.  Seal and refrigerate for at least one hour but no more than 3 hours or you will have the makings of ceviche.

Preparation:
Prepare grill grate by coating with cooking oil or spray oil.  Preheat grill to 300º
Set Hatch Chiles on their “flatside” and with a sharp knife cut out approximate 3/4" opening the length of the chile pod. Remove seeds but leave stem intact.  Add small amount of Red Onion and Elephant Garlic from marinade into the Hatch Chile “boats”.  Add 5 - 6 Shrimp into each “boat”, laying them on the backs with “head and tail” up.

Place loaded Shrimp Boats on the grill surface, offset from direct flame.  Grill until Shrimp just turn pink, approximately 10 - 15 minutes.  Keep grill cover closed to retain heat but check and/or move Shrimp Boats as needed as not to char the Hatch chiles too much.

Serving:
Carefully remove Hatch Chile Shrimp Boats from grill to platter.  Plate each Shrimp Boat on bed of Mexican rice or rice seasoned to your taste.  Serve with salad suggestion*

*Cool Summer Salad Suggestion:
Set aside 1/4 Cup of marinade to dress salad BEFORE adding to shrimp.  
Chop extra ½ Cup Red Onion for optional side salad of chopped ½ Cup Red Orion, 2 Diced Tomatoes and 1 Chopped Cucumber.  Add marinade dressing and toss.