Drunken Grilled Key Lime Shrimp Recipes

DRUNKEN GRILLED KEY LIME SHRIMP

Steps:

• In a ziplock bag place peeled and deveined shrimp and all other ingredients except the last lime. Zip it up and mix around, let sit for about 20 minutes.
• Thread onto skewers.
• Cook over low heat turning once after a few minutes until shrimp are done. They will cook fairly fast.
• Remove from grill and serve immediately with a quarter of the fresh lime to squeeze over them.

"DRUNKEN SHRIMP STYLE" QUICK MARINADE

Steps:

• Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops. Cover and let marinate in refrigerator for 45 to 60 minutes. Skewer shrimp and scallops (4 to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

DRUNKEN SHRIMP STYLE QUICK MARINADE

Steps:

• Soak skewers in water for 45 minutes.
• In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
• Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
• Preheat ~ ignite ~ light -- fire up your GRILL!
• Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

GRILLED LIME SHRIMP

Steps:

• Mix together the first 8 ingredients in a bowl.
• Add shrimp; toss to coat.
• Let stand at room temperature for 10 minutes to marinate.
• Thread shrimp on metal skewers; reserve marinade.
• Place skewered shrimp on grill over medium heat.
• Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

GRILLED DRUNKEN SHRIMP TACOS

Steps:

• For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
• Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
• Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
• For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
• For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
• To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

GRILLED DRUNKEN SHRIMP

Steps:

• Combine all ingredients in bowl suitable for marinating.
• Add shrimp.
• Place in refrigerator for 3 hours.
• Cover grill with foil so shrimp does not fall through.
• Heat grill to high.
• Place shrimp on foil and turn when first side turns pink, about 2 minutes.
• Cook on flip side for about 2 minutes.
• Serve hot with rice or can serve cold with cocktail sauce.

KEY LIME SHRIMP

Steps:

• cut 4 thin slices of lime, and grate a tsp of zest, then squeeze to get 2 tbsp juice.
• in skillet heat butter& oil.
• add garlic, lime zest and juice, worcestershire, cook until bubbling, add shrimp and cook 2 minutes, turn over, add hot sauce and cook 2 minutes longer.
• serve with sauce, lime slices and french bread, eat with your fingers and lots of napkins.