Cherie made this on a summer Friday evening. Perfect with a white wine. Served with Brown and Wild Rice Medley, a companion recipe. Yummm.
Marinade
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1/2 cup roughly chopped yellow onion 1 jalapeño chile, roughly chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil 1/2 teaspoon Tabasco® sauce |
1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg |
Ingredients
40 large shrimp, about 2 pounds, peeled and deveined
1 lime, cut into wedges
Directions
1. To make the marinade: In a food processor, combine the marinade ingredients. Process until smooth.
2. Put the shrimp in a large, plastic resealable bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade and refrigerate for 30 to 45 minutes.
3. Remove the shrimp from the bag and discard the marinade. Thread shrimp onto skewers through both the heads and tails. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place on a serving platter, squeeze a little lime juice over the shrimp, and serve warm.
Prep time: 15 minutes
Marinating time: 30 to 45 minutes
Grilling time 2 to 4 minutes (6 minutes also worked fine for me)
Makes 4 to 6 servings.
Source: "Weber's Real Grilling: Over 200 Original Recipes," a paperback book by Jamie Purviance available on Amazon.com