I love these shrimp. It's like a margarita, but on food.... If you don't love spicy food, you can omit the jalapenos. The perfect #summer dish!!
Grilled Citrus-Jalapeno Shrimp
- 1 orange, juice only
- 1 lime, zest and juice, plus juice of 1 more
- 2 oz/60 ml tequila (preferably gold)
- 3 tbsp/45 ml honey
- 3 large cloves garlic, sliced
- 2-4 jalapeno peppers (depending on your taste), sliced
- ½ medium red onion, coarsely chopped (optional)
- 454 g bag peeled and deveined shrimp, thawed if frozen
- 1 Tbsp/15 ml Lift Flavours Pink Peppercorn & Rose Petal Sea Salt, plus a little more to garnish
- Cooking spray for grilling
Whisk together the first four ingredients. Add the next two (and the onion, if using) and pour into a zip-top bag.
Rinse and drain the shrimp and place in the zip-top. Shake it up so that all the shrimp are in contact with the marinade and place in the fridge for 30 minutes, turning the bag over after 15.
Heat the barbeque to medium-high.
Drain the shrimp in a collander. Spray a grill basket with the cooking spray. (No grill basket? No problem! See note, below.)
Place the grill basket on the barbeque. Cook the shrimp just until bright pink on both sides (1-2 minutes per side, depending on the size of the shrimp). Remove to a platter and sprinkle with a little more salt to make it really pop!
If you don't have a grill basket, skewer the shrimp (if using bamboo skewers, be sure to soak in water for 30 minutes ahead of time).
These shrimp rock as appetizers. Serve alone or with Mango Strawberry Salsa -- dang, now I need to write that one up....
The only thing that goes better with these than the Salsa is a great Margarita! My favourite Margarita recipe comes soon!
If you’d rather try these out as a main, you could also serve them with a pasta – I’m torn between spicy tomato sauce or a white wine (Sauvignon Blanc) cream sauce. Pasta salad could also work, or a crazy little green salad with lots of fruit and nuts or seeds thrown in!