Anyway, today was another awesome day with some awesome new recipes! Today we made these yummy grilled chile-lime shrimp, fiesta lime rice, cherry squares and a to DIE for buffalo chicken pizza. All of which will make their way on here at one point or another!
This shrimp is AMAZING! Keep in mind, I do NOT like shrimp. Like - at all. Unless it is breaded, deep fried, and with fry sauce. This shrimp - this shrimp is different. The marinade is simply amazing. Although it is still kind of hard for me to get over the texture, I actually chose to eat this shrimp for lunch! That is a big feet people, small as it may seem. Also, my co-worker Dianne said that this meal was the best $3 meal that she has EVER bought! Now THAT is a compliment!!!
Grilled Chile-Lime Shrimp
from Better Homes and Gardens magazine
1 tsp. finely shredded lime peel
1/4 Tbsp. lime juice (about 1 1/2 limes)
1 jalapeno pepper, seeded and finely minced
1 Tbsp. garlic, minced
2 Tbsp. low sodium soy sauce
3 Tbsp. olive oil
1 tsp. chili powder
1/4 tsp. cayenne pepper
2 Tbsp. cilantro
1 Tbsp. honey
1 1/2 lbs. medium shrimp (about 6 per person)
Preheat grill to medium-high.
In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, 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.