Senior Goofy and the Diablo Shrimp

As a wedding present many years ago, my parents gave my new bride and I their week in a timeshare (and the ability to trade it for a week someplace else). We scoured the timeshare trading company’s book (yes, this was pre-Internet) for someplace we wanted to go and, with my new wife still in graduate school, someplace we could afford. We identified Mazatlan, Mexico.

Mazatlan in early January was the perfect place to escape to from cold Ohio (as a note, we had 2 inches of ice coating the car on our return and it took 45 minutes to chisel through the ice with my only tool, my car key). We visited old town, watched the cliff divers and took an inland tour. We drank copious amounts of Coco Locos (a rum based drink served in a coconut, husk and all) and sampled the great foods of the Mexican Pacific Rivera.

One excursion we decided to go on was a Booze Cruise. The boat’s capitan was Arturo, and he had a first mate named Senior Goofy. Senior Goofy’s sole responsibility was to keep the booze flowing freely. He was VERY good at his job. The itinerary for the trip was to spend some time out in the harbor and then to an island right off shore. On the island we could do one of a number of activities (we rode horses on the beach) and then would be served a grilled dinner right on the beach. I forget the few choices that were available to us, because we both chose shrimp, and my life was never the same.

I was expecting shrimp cocktail type shrimp. Pink. Cold. What I was served, was Diablo Shrimp. Grilled, spicy and the best seafood I had ever eaten. Several years later we purchased our first grill and I went in search of replicating that recipe. The closest I came is below.


Use decent sized shrimp (16-20 or 21-30).

Clean the shrimp. I also like to remove the tail, as it makes it a much more pleasurable experience for the diner. Skewer your shrimp. The recipe calls for also skewering garlic cloves, but I skip that in order to fit more shrimp on the grill.

I like to marinate the shrimp after skewered. This way you can go from marinade to the grill and you don’t waste the marinade on your hands. I will often double the ingredients for the marinade as I will use it to baste the shrimp on the grill.

Grill the shrimp. Generally over a medium heat, I have found the shrimp need 3-4 minutes per side. Baste once on each side with left over marinade.

Diablo Shrimp


  • 12-16 large whole cloves garlic, plus 3 large cloves garlic, minced
  • 2 lb. large or jumbo shrimp
  • 1/3 cup olive oil
  • ¼ cup tomato sauce (pureed tomatoes)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil or 1 ½ teaspoons dried basil
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper


Drop whole garlic cloves into a saucepan of rapidly boiling water and blanch for 3 minutes. Drain will and set aside.

Peel and de-vein the shrimp. In a large bowl stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt and cayenne pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for about 30 minutes, tossing once or twice.

Preheat the grill. Remove the shrimp from the marinade and reserve. Thread the shrimp and garlic cloves alternately onto the skewers. Arrange the skewers on the rack. Grill, turning them frequently and brush with marinade until the shrimp turns pink, about 6 to 8 minutes.


Tags: , , , , , , , , , , ,

Categories: Grilled, Low Carb, Main Dish, Mexican, Recipes, Seafood

Author:The Ranting Chef

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67 Comments on “Senior Goofy and the Diablo Shrimp”

  1. April 7, 2012 at 11:06 am #

    Reblogged this on PT Courses Blog and commented:
    An idea for the seafood lovers.


  2. April 7, 2012 at 11:07 am #

    Good recipe. I want to go on a “booze cruise” 🙂


  3. Nancy Levin
    April 7, 2012 at 11:10 am #

    This looks wonderful, I am going to try this tomorrow if I can find some good sized shrimp. Thanks for this post!


  4. April 7, 2012 at 11:11 am #

    Looks so good! I want to go on a booze cruise too 🙂


  5. April 7, 2012 at 11:28 am #

    It’s snowing here, (I’m bummed) or I’d be out grilling. The shrimp looks amazing. I have to try it out!


  6. April 7, 2012 at 11:31 am #

    Mmm…my type of food — spicy, open fire, lots of beer,, and friends of course for that quantity of shrimp


  7. April 7, 2012 at 11:35 am #

    wild and crazy…my cousin is an artist in Mazatlan!
    and, that recipe looks de-veined, I mean, divine 🙂 🙂 😉


  8. April 7, 2012 at 11:46 am #

    Those booze cruises always scared me a little bit. And you with your fearlessness now have a great food memory!


  9. April 7, 2012 at 12:38 pm #

    I love this recipe! This one is a must try!


  10. April 7, 2012 at 12:59 pm #

    Lovely recipe.


  11. Somer
    April 7, 2012 at 1:54 pm #

    Mmmm Tasty! I still have memories from when I was a kid of my parents coming home from Mazatlan and raving about the food they had eaten while there!


  12. April 7, 2012 at 2:05 pm #

    Looks delicious! This is on the menu as soon as we get more propane for the grill.


  13. April 7, 2012 at 2:57 pm #

    that shrimps sounds so yummy. my mouth is watering, even though i just finished lunch


  14. April 7, 2012 at 2:57 pm #

    Thank you so much for this post.. i was on veggies for 45 days.. im gonna break that 45 days abstinence with this recipe.. 🙂
    happy Easter to you and your loved ones!! 🙂


  15. April 7, 2012 at 3:36 pm #

    So ‘devilish’ 🙂


  16. April 7, 2012 at 3:57 pm #

    We love to cook;we love to eat;we love shrimp. We can’t wait to try this. Thanks,


  17. April 7, 2012 at 4:15 pm #

    One must have one’s priorities in order and leaving off garlic to fit more shrimp is a very wise choice 😀 I’m sure your diners appreciate your taking the tails off too. The time taken, regardless it is seconds, removing them post-grill while trying to eat the scrumptuous, delicious little things, is torture!


  18. April 7, 2012 at 6:11 pm #

    Rob is going to love this! I might have to double the recipe….


  19. April 7, 2012 at 6:58 pm #

    Ohmigod!!! Looks sooo delicious!!!


  20. April 7, 2012 at 7:05 pm #

    I am going to borrow this recipe! I love any sort of hot shrimp, especially those hot enough to be considered “Diablo!” They are quite fantastic! Once I try these, I may have to post this recipe myself. ;P

    Thanks for the heads up on this shrimp!


  21. Lesley
    April 7, 2012 at 7:09 pm #

    Garlic and Shrimp are a match made in heaven. The tomatoes and cayenne take this even further…sounds divine!


  22. April 7, 2012 at 8:07 pm #

    Wow, that looks amazing and base on the ingredients, I think it will taste even better. Can’t wait to try it…


  23. April 7, 2012 at 9:03 pm #

    This sounds wonderful! Shrimp is my all time favorite food, no matter how it is prepared, but this sounds exceptionally delicious!


  24. April 7, 2012 at 9:18 pm #

    These look great – thanks for the story too!

    I like to leave the tails for color, except when the shrimp are mixed in to messy sauces, e.g. in a pasta dish; also, some times I think that delicioius food that is too easy to eat leads to too fast a pace for the meal… For instance, boneless chicken wings are likely a sign of an impending hedonism-induced apocolypse. 🙂

    For grilling very large shrimp (10-15 ct.), a friend also taught me to grill them with the shells on; the shell holds the moisture in so the shrimp don’t overcook and so that they’ll have that wonderful firm texture. The shells are more easily removed when cooked, and the guest is rewarded by a jumbo treat that they can dip into a spicy sauce.


  25. Lady Sensory
    April 7, 2012 at 9:22 pm #

    I love a good booze cruise. That shrimp looks delicious. Now I’m hungry again.


  26. April 7, 2012 at 9:28 pm #

    Ooh, yum-scrummy! Prawns (or shrimps as you call them in the US) are my number one favourite sea food! I might not be able to cook fish, and I might hate the idea of cooking raw prawns/shrimp, but oh do I love to eat the tasty pink mouthfuls that are prawns!! Do you do takeaway delivery?!


  27. April 7, 2012 at 9:53 pm #

    I’m crazy for shrimp. I started drooling as soon as I scrolled to the first picture. Thank you for sharing!


  28. April 7, 2012 at 10:51 pm #

    This looks so delicious! (Even though I am a vegetarian and I wouldn’t eat it… I am very tempted!) haha


  29. April 7, 2012 at 11:58 pm #

    Your diabolo shrimp looks absolutely delicious…


  30. April 8, 2012 at 12:09 am #

    Thank you! having neighbors over tomorrow for late lunch – my daughter’s 6th birthday – and was planning to grill shrimp skewers with risotto and salad. Will use your recipe for certain. Can’t wait to try it! Love something new!


  31. April 8, 2012 at 3:36 am #

    i love BBQ-ed shrimp. thanks for sharing this recipe. Looks delicious…if only the Welsh weather would allow us to have outdoor BBQs…


  32. April 8, 2012 at 8:33 am #

    Celia sent me your way, trips that open our eyes to new food are always good trips! This one sounds amazing. 🙂


  33. April 8, 2012 at 9:37 am #

    Yum! I only wish I had the time to make this during the week!


  34. theskybaby
    April 8, 2012 at 10:34 am #

    sounds good! and that vacation sounds like exactly what i need right now!


  35. A Budding Chef
    April 8, 2012 at 10:38 am #

    That’s definitely a recipe I’ll have to give a go sometime! It’s reminiscent of the shrimp my aunt and I made one summer (though ours is probably nowhere near as good) while I was nannying for her children! Now to wait until it’s warm enough to use the grill here without freezing!


  36. Champagne Girl
    April 8, 2012 at 2:21 pm #

    This looks yummy! Will definitely be trying this recipe 🙂


  37. April 8, 2012 at 4:45 pm #

    Can’t wait to give these a try!


  38. The Housewife
    April 8, 2012 at 6:09 pm #

    This looks delicious. I think this is going on the grill the next time we cook out. Thanks for sharing.


  39. April 8, 2012 at 9:17 pm #

    That looks wonderful. A must make!


  40. April 8, 2012 at 9:50 pm #

    This looks delicious! I am definitely going to attempt this and probably slaughter it.


  41. April 9, 2012 at 12:23 am #

    Hey, Ranting, thanks for liking my blog. Your site’s great; love the recipes!


  42. April 9, 2012 at 10:56 am #

    That looks incredible!


  43. April 9, 2012 at 4:03 pm #

    The recipe sounds marvelous!

    Farmer D & went to the Riveria Maya in January when we got married (6 yrs. ago). Chiseling the car out from the ice when we returned to Cleveland was NOT FUN.


  44. April 9, 2012 at 6:18 pm #

    Looks TASTY! i was wondering, as a vegitarian, can i use this recipe onimitation shrimp/crab and grill it? or will ir burn on the grill? ive never heard of anyone doing this


    • April 9, 2012 at 6:22 pm #

      I haven’t tried it. I would wonder if it would fall apart too easily. Instead of the grill you can put in on a broiler pan and broil it (just don’t burn it), as the broiler works like a top mounted grill.


      • April 10, 2012 at 1:00 am #

        hmm. yea it sounds like a safer approach. THANKS


  45. April 10, 2012 at 3:53 am #

    So glad I ran into this recipe on your blog. Going to have to try making this when I get back home.


  46. April 11, 2012 at 3:13 pm #

    Dam! It sure ain’t ‘mutton’–wow. This I will have to try. Thank you.


  47. April 11, 2012 at 9:55 pm #

    That sauce looks yummy!


  48. Jenn
    April 12, 2012 at 12:16 pm #

    My husband & I went to Mazatlan on our honeymoon (a stop on our cruise). We hiked & kayaked there and enjoyed a few Pacificos. The best part of the day (other than the beer) was a tour of the city, in an air conditioned van that belonged to this guy named Juan Carlos. He stopped anywhere we wished, and gave us a really great tour of the city. I am jealous that you got to have some shrimp, it being the shrimp capital of Mexico. I’ll have to try this recipe!


  49. April 15, 2012 at 1:14 pm #

    Hi, i think that i noticed you visited my blog thus i came to return the desire?.I am attempting to in finding issues to enhance my site!I suppose its good enough to make use of some of your concepts!!


  50. April 25, 2012 at 7:52 pm #

    I must say that your Diablo Shrimp bear little resemblance to my Shrimp Diablo.

    Still looks yummy, thoug.


  51. May 10, 2012 at 12:49 am #

    Thank you Ranty!
    I’ve been wanting to use the pound of shrimp left over from my Hoisin Ginger Shrimp and have been desiring to grill ’em.
    Looks like we’ve got a plan now!
    They might just appear in an upcoming episode of Cooking With Foxfur…


  52. November 12, 2012 at 12:46 am #

    This looks delicious! Mmmmm spicy shrimp. This will be on my menu this week.


  53. November 14, 2012 at 11:32 am #

    Made my mouth water! Have to try it. Thanks for liking my post.I’ll be back!


  54. November 30, 2012 at 11:34 am #

    hi! loved the story behind the recipe – too bad can’t relate to the dish as am a vegetarian.


  55. December 6, 2012 at 6:42 am #

    I am vegan, by choice; but vegetarian by necessity. Nonetheless, I would risk possible reincarnation as a litter box for a gaggle(?) of Jumbo Shrimp just to try this dish! Bookmarked, and Rant on, my brotha’!


  56. evelynstreet123
    December 6, 2012 at 9:31 am #

    Looks delicious! I will most deffinately be giving these Diablo Prawns a go soon 😉


  57. August 5, 2014 at 3:27 pm #

    Reblogged this on and commented:
    I must make this with some fried rice! Yummy looking, right?



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