Grilled Drunken Shrimp & Jalapeño Skewers
Prep: 15 minutes plus standing
Grill: 6 minutes • Serves: 4
2garlic cloves, minced
1/4cup bourbon whiskey
1/4cup fresh cilantro leaves plus additional for garnish (optional)
1/4cup PICS olive oil
2tablespoons PICS honey
1tablespoon fresh lime juice
1/2teaspoon kosher salt
1-1/4pounds raw Market 32 16-20 count tail-on peeled and deveined 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. In blender, purée 1 jalapeño, garlic, bourbon, cilantro, oil, honey, lime juice and 1/4 teaspoon salt 1 minute or until smooth. Makes about 3/4 cup.
2.Place shrimp and remaining 3 jalapeños in large zip-top plastic bag; pour half the bourbon mixture over shrimp. Seal bag, pressing out excess air; gently massage and let stand 20 minutes. Soak skewers in water 20 minutes.
3.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 shrimp turn opaque throughout and lightly charred, basting occasionally with remaining bourbon 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:
334 Calories, 16g Fat (2g Saturated), 244mg Cholesterol,
586mg Sodium, 10g Carbohydrates