Saturday, September 7, 2013
Garlicky Tequila-Lime Grilled Shrimp-Kebabs with Cilantro-Garlic Aioli Sauce
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.