Saturday, September 7, 2013

Garlicky Tequila-Lime Grilled Shrimp-Kebabs with Cilantro-Garlic Aioli Sauce

It's Labor Day weekend, unofficially the last grilling weekend of the summer and before we head into the "winter" holiday season. I wanted to serve up something a little more special than the usual burgers, steaks and chicken that make their way into the grill at this time of year. I don't know about you, but I love grilled shrimp! I love it even more when it's marinaded in lots of garlic, cumin and of course tequila and lime.  Make it extra spicy with minced Thai chile (optional) and you are setting the stage for one sizzling hot shrimp. If you can marinate overnight even better, as the flavors of the tequila, garlic and cumin will infuse the shrimp all the way through. Serve it alongside my cilantro-garlic aioli sauce for the most flavorsome shrimp. Enjoy!





Serves 2 - 4

Tequila Lime Marinade:
1 Pound large shrimp, peeled and deveined
3 Ounces tequila of choice
4-6 garlic cloves, finely minced
1 teaspoon onion powder
1/4 teaspoon cumin
1 Thai chile, minced (optional)
1/2 Teaspoon salt
Pepper to taste
2 Limes:  zest grated and limes juiced - Keep separated
1 Lime halved
2 Tablespoons chopped cilantro

Bamboo or metal skewers. If using bamboo soak in water for a 1/2 hour before using.

Place peeled and deveined shrimp in a glass bowl, add tequila, garlic, onion powder, cumin, chile, salt, pepper and the grated lime zest. Marinate overnight or at least 3 hours before cooking. Do not add the lime juice as it will "cook" the shrimp, like a ceviche.
Heat up the grill so that it is scorching hot. Skewer the shrimp and right before placing on grill add lime juice, making sure to cover both sides of the shrimp. Place shrimp and cook about 1 1/2 to 2 minutes per side. Squeeze the halved lime over the shrimp and sprinkle with the cilantro.

Serve with Cilantro-Garlic Aioli Sauce:

1 Large raw grade "A" egg*
1 Bunch cilantro or one well packed cup of cilantro
3-6 Garlic cloves, minced
1  Cup olive oil
1/4 Cup lime juice
1/4 to 1/2 Teaspoon salt
Pepper to taste

Place all the egg, cilantro, garlic in a food processor or blender. Blend until smooth. Through the feed tube of your processor or blender slowly add in about half of the olive oil and when it begins to emulsify, add the lime juice and continue to drizzle in the remaining olive oil. Add salt and pepper and pulse to blend through.

Serve as a dipping sauce for the shrimp.



*This sauce contains a raw egg which carries a slight risk of salmonella or other food borne illness. To reduce this risk, I recommend using grade "A" eggs or eggs that have been treated to kill salmonella through pasteurization or other approved process.

6 comments:

  1. Beautiful recipe with a great presentation!! Definitely a "must do" recipe! thank you Jackie for sharing it :)

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  2. Thank you +Little CookingTips and you are very welcome!

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  3. I figured half a pound would be enough for two, but Id definitely go with 1lb. This recipe is amazing though! We both loved it!

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    1. Hi John;
      First thank you for taking the time to stop by and commenting. It's always a feel good thrill for me when a reader leaves a comment. I amextra happy that you enjoyed the recipe and that you both loved it. :-)

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