Summer Lime Grilled Shrimp with fresh salsa
This is one of the favorites of the 2015 summer so far. I had some tough judges on this one. Amazing what one photo idea on Pinterest could do for a creative mind.
Summer Lime Grilled Shrimp and Fresh Salsa
3 pounds of jumbo raw shrimp
About 16-18 skewers, about 5 shrimp per skewer
3 tbsp Budweiser honey lime bbq sauce (or something similar)
1 Tbsp worsteshire
1 Tbsp hot sauce
1 Tbsp citrus habanero oil (from specialty olive oil shop)
Season with at least 1 tsp of each of the below, but as much as you like:
Garlic salt
Paprika
Pepper
Chives
Garlic
1. Soak the skewers in water.
2. Combine all the marinade ingredients above and stir
3. Peel the shrimp and leave the tails on. Toss the shrimp and let sit in the marinade for 10 minutes or up to an hour.
4. Skewer the shrimp and reserve. Make your salsa now.
5. Preheat your grill to medium high. Cook the shrimp about 3-4 minutes per side, depending on how big your shrimp are.
6. Serve by laying some tortilla chips on a plate, then add a few skewers of shrimp criss cross on top., and finish with fresh salsa.
This is the perfect summer meal. Nice, refreshing, and flavorful. This is a great quick hitter meal but also a show stopper for entertaining.
Fresh Pico de Gallo - chopping everything the same size is key and makes for a great presentation.
1/2 of a large red onion
2 beefsteak tomatoes
1 pint of grape tomatoes
2 jalapenos
1 handful of chopped cilantro
5 garlic cloves
1 Tbsp vinegar
Juice of 1 1/2 to 2 limes
1 Tbsp chopped green chiles (from can)
Garlic salt, pepper to taste
Wine pairing - really, you can go white or red here. If spice is not your friend, stick to white. I have a suggestion below. This dish is not spicy but you can make it spicy if depending on how heavy your hand is with seasoning. If you can handle spice, you can dabble with a red blend or full bodied Pinot Noir. You might just like it.
Callia Alta
2013
Torrontes
Valle de Tulum, San Juan Argentina
This region has a lot of sunshine, low humidity, and Sandy soil which all help produce a fruity, juicy, refreshing wine.
Enjoy,
Julianne
Summer Lime Grilled Shrimp and Fresh Salsa
3 pounds of jumbo raw shrimp
About 16-18 skewers, about 5 shrimp per skewer
3 tbsp Budweiser honey lime bbq sauce (or something similar)
1 Tbsp worsteshire
1 Tbsp hot sauce
1 Tbsp citrus habanero oil (from specialty olive oil shop)
Season with at least 1 tsp of each of the below, but as much as you like:
Garlic salt
Paprika
Pepper
Chives
Garlic
1. Soak the skewers in water.
2. Combine all the marinade ingredients above and stir
3. Peel the shrimp and leave the tails on. Toss the shrimp and let sit in the marinade for 10 minutes or up to an hour.
4. Skewer the shrimp and reserve. Make your salsa now.
5. Preheat your grill to medium high. Cook the shrimp about 3-4 minutes per side, depending on how big your shrimp are.
6. Serve by laying some tortilla chips on a plate, then add a few skewers of shrimp criss cross on top., and finish with fresh salsa.
This is the perfect summer meal. Nice, refreshing, and flavorful. This is a great quick hitter meal but also a show stopper for entertaining.
Fresh Pico de Gallo - chopping everything the same size is key and makes for a great presentation.
1/2 of a large red onion
2 beefsteak tomatoes
1 pint of grape tomatoes
2 jalapenos
1 handful of chopped cilantro
5 garlic cloves
1 Tbsp vinegar
Juice of 1 1/2 to 2 limes
1 Tbsp chopped green chiles (from can)
Garlic salt, pepper to taste
Wine pairing - really, you can go white or red here. If spice is not your friend, stick to white. I have a suggestion below. This dish is not spicy but you can make it spicy if depending on how heavy your hand is with seasoning. If you can handle spice, you can dabble with a red blend or full bodied Pinot Noir. You might just like it.
Callia Alta
2013
Torrontes
Valle de Tulum, San Juan Argentina
This region has a lot of sunshine, low humidity, and Sandy soil which all help produce a fruity, juicy, refreshing wine.
Enjoy,
Julianne
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