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1
For the marinated and grilled shrimp: In a small bowl with high sides, combine oil, habanero, garlic, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper.
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2
Use an immersion blender to completely process until there are no sizeable pieces.
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3
Or use a food processor or blender.
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4
Place shrimp in a low, wide bowl and pour marinade over.
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5
Gently fold to coat evenly.
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6
Cover and refrigerate for 1 to 2 hours.
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7
Heat an outdoor grill to medium-high heat (about 475 degrees F), or heat a stove top grill pan to medium-high heat.
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8
Clean and oil grill grates well.
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9
Set shrimp on grates.
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10
Grill for about 3 minutes per side, or until shrimp are no longer opaque and have a bit of char.
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11
If using smaller shrimp than a jumbo size, you will need to decrease the grilling time.
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12
Transfer to a plate to cool.
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13
To create the ceviche: In a medium bowl, fold together tomatoes, cilantro, red onion, jalapeno, garlic, and lime juice.
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14
Chop the grilled shrimp into 1/2 inch or slightly smaller pieces and add to the bowl.
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15
Fold again.
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16
Taste and add more kosher salt and freshly ground black pepper if needed.
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17
Serve with extra lime wedges for squeezing over the top, plus your favorite tortilla chips for scooping.
