Grilled Drunken Shrimp & Jalapeño Skewers
Prep: 20 minutes plus standing
Grill: 6 minutes • Serves: 4
2 garlic cloves, minced
1/4 cup añejo tequila
1/4 cup fresh cilantro leaves plus additional for garnish (optional)
1/4 cup Pompeian® Olive Oil
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1-1/4 pounds raw 16-20 count tail-on peeled and deveined Coastal™ Seafood Shrimp, thawed if necessary
4 (8-inch) wooden skewers
Lime wedges for serving (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat.
2. In blender, purée 1 jalapeño, garlic, tequila, cilantro, oil, honey, lime juice and 1/4 teaspoon salt 1 minute. Makes about 3/4 cup.
3. Place shrimp and remaining 3 jalapeños in large zip-top plastic bag; pour half the tequila mixture over shrimp. Seal bag, pressing out excess air; gently massage and let stand 20 minutes. Soak skewers in water 20 minutes.
4. Remove shrimp and jalapeños from marinade; discard marinade. Alternately thread shrimp and jalapeños onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until internal temperature of shrimp reaches 145°, basting occasionally with remaining tequila mixture and turning once. Sprinkle skewers with remaining 1/4 teaspoon salt; serve with lime wedges garnished with cilantro, if desired.
Approximate nutritional values per serving (1 skewer):
334 Calories, 16g Fat (2g Saturated), 244mg Cholesterol,
586mg Sodium, 10g Carbohydrates, 0g Fiber, 30g Protein
Chef Tip:
Serve with grilled corn on the cob and a fresh green salad.