Grilled Drunken Shrimp & Jalapeno Skewers
Prep 15 minutes · Grill 6 minutes · Serves 4
INGREDIENTS
4 jalapeño peppers, seeded and cut into 3⁄4-inch pieces
2 garlic cloves, minced
1/4 cup bourbon whiskey
1/4 cup fresh cilantro leaves plus additional for garnish (optional)
1/4 cup olive oil
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1-1/4 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
4 (8-inch) wooden skewers
Lime wedges for serving (optional)
INSTRUCTIONS
- 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.
- 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.
- 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.
Calories 334, Fat 16g, Saturated Fat 2g, Cholesterol 244mg, Sodium 586mg, Carbohydrates 10g
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