Grilled Drunken Shrimp & Jalapeño Skewers
Prep: 15 minutes plus standing and soaking
Grill: 6 minutes
2 garlic cloves, minced
1/4 cup bourbon whiskey
1/4 cup fresh cilantro leaves plus additional for garnish (optional)
1/4 cup Food Club Olive Oil
2 tablespoons Food Club Honey
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1-1/4 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
4 (8-inch) wooden skewers
Lime wedges for serving (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. In blender, purée 1 jalapeño, garlic, bourbon, cilantro, oil, honey, lime juice and 1/4 teaspoon salt 1 minute or until smooth. Makes about 3/4 cup.
2. Place shrimp and remaining 3 jalapeños in large zip-top plastic bag; pour half the bourbon mixture over shrimp. Seal bag, pressing out excess air; gently massage and let stand 20 minutes. Soak skewers in water 20 minutes.
3. Remove shrimp and jalapeños from marinade; discard marinade. Alternately thread shrimp and jalapeños onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until shrimp turn opaque throughout and are lightly charred, basting occasionally with remaining bourbon mixture and turning once. Sprinkle skewers with remaining ¼ teaspoon salt; serve with lime wedges garnished with cilantro, if desired.
Approximate nutritional values per serving:
334 Calories, 16g Fat (2g Saturated), 244mg Cholesterol,
586mg Sodium, 10g Carbohydrates