Seems there is a National day for everything – How about National Something on a Stick day? Yep – Today is something on a stick. I had a lot of ideas: Fried pickles on a stick. Frozen bananas on a stick. Kabobs. And then the shrimp struck me! Yes. Serve it with a side salad and some rice or pasta, and you have a great, easy meal.
What you need:
- 1 pound of large peeled shrimp, tail on
- ½ cup of gold tequila (alcohol cooks off)
- 2 Tablespoons minced cilantro
- Juice of two limes
- 1 Tablespoon chopped lime peel
- 4 Tablespoons quality, full fat mayonnaise
- 4 Tablespoons Greek yogurt (I used non-fat)
- 1 Tablespoon minced cilantro
- 1 Tablespoon fresh squeezed lime juice
- 2 cloves of crushed garlic
- Salt and pepper to taste
How to Do it:
Clean the mud vein from the shrimp and place in a glass bowl. Cover with the tequila and cilantro and toss, making sure it’s all coated. Cover and refrigerate for one to two hours.
This is a good time to make the dipping sauce. Mix all the sauce ingredients together. Add salt and pepper to taste. I used fresh ground pepper and pink Himalayan sea salt. It gives you the best flavor using less product.
In the meantime, soak some bamboo skewers in water. This keeps them from burning on the grill.
Remove the bowl from the refrigerator and stir in the lime juice and lime peel. Let set for about 15 to 20 minutes.
Skewer the shrimp evenly on four skewers.
Heat the grill to medium-high. Place the skewers in the center over indirect heat. Cook on both sides just until it turns pink, about 5 minutes on each side. Be careful not to over-cook. The meat will become rubbery.
Remove from the grill and add salt and pepper to taste. Serve hot with dipping sauce.
Makes 4 servings.
NOTE: put the shrimp on smaller skewers to make appetizers!
© Copyright 2018 The Lazy Gastronome
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