I had gotten a great deal on Black Tiger Shrimp and wanted to grill them. I racked my brain to think of flavour combinations that would be good, without over powering the shrimp. I've been on a spicy food kick lately, so decided on a Chili-Lime marinade/glaze. I made the marinade, omitting the chili and poured some over 8 shrimp, for the kids. I then added the hot chili flakes and poured the remaining marinade over our shrimp. Twenty minutes in the fridge, a few skewers later; we were ready to grill. These grilled up in no time and to keep them from drying out, I basted them with the reserved marinade. The shrimp were sweet and juicy, with a beautiful tart and spicy note. Not overwhelming, but enough to make you say "Oh Yeah, Baby". The guys went crazy for these and the kids enjoyed their non spicy version; mostly because of the sticks.
Grilled Chili-Lime Shrimpprintable version
1 bag large Black Tiger Shrimp 31/35 count, peeled, deveined and tails attached
3 Tbs olive oil
zest and juice of 1 lime
1/2 tsp garlic salt
1 Tbs dried parsley
fresh ground pepper
1-2 Tbs hot chili flakes
In a small bowl, combine all ingredients, except shrimp; mix well. Place shrimp and marinade into a zip top bag and massage lightly to coat. Place on a plate, in the refrigerator, for 20 minutes; half way through, turn the bag and lightly massage again.
Place shrimp on a cutting board, in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
This post linked to
What's Cooking Wednesday
Full Plate Thursday
Fit and Fabulous Fridays