August 26, 2014
Summer screams Tequila, doesn’t it? This month I am participating in a fabulous virtual progressive dinner just in time for Labor Day! I made sumptuous shrimp for our appetizer and they are refreshing and light, perfect for a summer barbecue. If you don’t have an outside grill, these can be made just as easily in your oven. I have featured culantro in the recipe, which is an herb I happen to love. It is a different plant to cilantro entirely–it has a stronger flavor and is fabulous when paired with basil if you are new to this herb. It is very popular in Latin countries and happily it will grow it year round in my patio herb garden.
Grilled Lime Tequila and Culantro Shrimp
Adapted from Allrecipes.com
1/4 cup lime juice (2 medium limes)
3 Tablespoons tequila
1/4 cup olive oil
1/4 tsp kosher salt
Additional pinch of kosher salt for dusting when serving
Fresh ground pepper for dusting when plating (optional)
1 tsp of granulated sugar (optional, but brings out great flavor)
2 medium leaves fresh chopped culantro (approx. 2 tsp)
1 pound extra large shrimp, both peeled and deveined (I leave the tails on)
6 (10 inch) wooden skewers (soaked in water for 40 minutes while shrimp are marinating)
2 limes quartered for garnish
3 large red peppers (wash well to prepare for grilling)
1 Mango for garnish and plating (optional, but love the addition myself)
In a medium bowl, whisk together the lime juice, tequila, olive oil, salt, sugar and chopped culantro. Place the cleaned shrimp into the bowl and mix to coat the shrimp. Cover and place the bowl in the fridge for one to four hours to marinate (longer the better). Place the wooden skewers in water a half hour before you are ready to grill, this is to ensure they will not burn when they are placed on the hot grill.
Preheat outdoor grill set to medium heat. Be sure to lightly oil the grill grates so that the shrimp and peppers will not stick. You want to be sure that the grate is 4 to 5 inches from the flame.
Thread the shrimp onto the skewers, you will probably be able to get 5 or 6 shrimp on each skewer. Reserve some of the marinade to brush on the shrimp while it is grilling. (or add to your bath water if you prefer). (just kidding).
Place the red peppers on the grate, you will want to slightly burn/char the outside of the skin to bring out the sweetness of the peppers. Start the peppers a few minutes before the shrimp as they will take longer to cook through and are not as delicate as the seafood. They also need to rest a few minutes before they are peeled. The peppers should be turned over once to ensure both sides are nice and charred. Once charred, place immediately in foil, leave covered for 5 to 10 minutes and peel and seed. Cut into slices to serve with the shrimp. If you are going to use mango for garnish, now is a great time to prepare that also along with the lime wedges.
Place the shrimp skewers on the grill, they will cook quickly. Baste with marinade as you go. You will want to turn them over after about 4 minutes on each side depending on the heat of the grill. Once the shrimp turn pink, they are ready to be turned over.
Remove the peppers when they are nicely charred on both sides, cover them with foil immediately to make them easier to peel, let them sit for 5 minutes. Peel them, open them up, remove the seeds, slice and divide into your 6 servings.
Plate the shrimp skewers, dust with salt and fresh lime, then garnish with fresh lime wedge and roasted peppers along side. I have added mango too as I love the sweetness it imparts when they are eaten all together.
Stop by and visit all of the wonderful blogger links below to get recipes for the full summer cookout!
- That Skinny Chick Can Bake – Whiskey Marinated Pork Tenderloin
- Sunchowder’s Emporia – Grilled Tequila Lime Shrimp Skewers
- Stetted – Pimiento Cheese Jalapeño Poppers
- Barbara Bakes – Cheesy Garlic Bread
- Healthy. Delicious.– Grilled Vegetable Panzanella
- Pastry Chef Online – Grilled Vegetable Gazpacho
- Never Enough Thyme – Curried Corn
- The Heritage Cook – Amped up BBQ Beans
- SpiceRoots – Grilled Rosemary Potatoes
- Miss in the Kitchen – Summer Fruit Spritzers
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Summer Barbecue hosted by Liz of That Skinny Chick Can Bake. You’ll love all the summertime recipes that will be perfect for your next cookout or Labor Day gathering.