I’m a big fan of seafood and this summer I want to work on more grilling recipes for all of you to try. Barbeque doesn’t have to be just burgers and hot dogs. With a few simple steps, you can make a gourmet feast on your grill!
One of the mainstays of successful BBQ is a great marinade. Not only does it impart flavour into what you’re grilling, it often tenderizes the meat as well. With shrimp, you are looking more to add flavour than to tenderize so the marinade is a bit different than what you may be used to.
Start with a finely diced jalapeno, ribs and seeds removed unless you like a lot of heat. Smash and roughly chop three cloves of garlic and add 1 tbsp of chili powder.
Add 2 tbsp of liquid honey and 3 tbsp of olive oil. Mix the ingredients thoroughly.
Pour the marinade over peeled shrimp you have placed in a resealable bag. Use your hands to lightly massage the marinade into the shrimp once the bag is closed. Allow to rest for 20 minutes in the fridge. After 20 minutes, add the zest of one lime and the juice and return the shrimp to the fridge for 10 more minutes. Do not let your shrimp marinade longer than 20 minutes once you have added the lime because they will cook in the acid.
Thread your shrimp onto skewers that you have let soak in warm water for at least 20 minutes. This stops the skewers from burning up quickly. Reserve the marinade for grilling.
The skewers should take about six minutes per side over medium-high heat. Look for the shrimp to be just turned opaque, rather than translucent. Right before they are cooked, pour some of the marinade over the shrimp to add extra flavour.
All that’s left to do is serve them up with your favourite sides! Better yet, make a feast of it like I did for Mother’s Day!
PS- I know there are a lot of people out there that are not a fan of seafood. This marinade would work really well with a butterflied pork tenderloin. The only difference would be to add the lime components right away, and leave the tenderloin to marinade for at least two hours to get maximum flavour.