What a light and fresh grilled shrimp recipe. They are slightly sweet, with a touch of tang. This shrimp recipe is great on a hot day when you don't want to heat up the kitchen. The marinade is super easy to whip up and the shrimp take no time to cook on the grill. Serve with a fresh green salad and you have a quick and easy dinner or a great cookout snack. Big fan of shrimp? I am and during the summer, nothing is better than to add some skewered shrimp to the bar haveb haveq at a pool party, or anytime the grill is going. It took a few tries to perfect this recipe, but this one was the crowd havepleaser. It definitely has a bit of a sweet taste, but that gets cut slightly with the flavor of the garlic. If you like things a little spicier, you can also add 1/4 teaspoon of cayenne or chili pepper to the recipe. You can also remove the tequila and replace it with 1 tablespoon of white balsamic vinegar or coconut vinegar.
Ingredients :
- 1 small lime, juiced
- 1 - shot of quality tequila
- 1 teaspoon(s) each of dried basil, parsley and oregano
- 4 clove(s) garlic, minced
- 2 tablespoon(s) Dijon mustard
- 1 teaspoon(s) dry mustard
- 1/2 cup(s) honey
- 1 teaspoon(s) sea salt
- 1 teaspoon(s) lemon pepper
- 1/2 cup(s) olive oil, extra virgin
- 2 pound(s) uncooked jumbo shrimp, peeled and deviened
- 8 - wood or metal skewers
Intructions :
- Combine all ingredients, except the shrimp, in a blender and blend until emulsified
- Pour into a large Ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more. *Note: if using wood skewers, make sure to soak them in water for at least 30 minutes prior to skewering shrimp to prevent the wood from burning
- When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat
- Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!
Rated 5/5 based on 65 Reviews
Keyword : grilled-honey mustard-shrimp-American