Be careful! This warning comes lovingly straight from me to you should you decide to dump these in your tummy. They are HOT! However, the YUM factor is pretty high on this one. I mean, really, and seriously. They are goooooood. They are so good, in fact, that my hunny blistered a finger trying to eat them straight off the barbecue by pulling a hot shrimp off of its skewer – just couldn’t resist. Poor thing, I think it will heal in 7-10 days. PST, or Post Shrimp Trauma, can be pretty serious. From what I hear, the shrimp were worth the blister. Please, take caution, shrimp are pretty hot right off the hot barbecue.
I like spice. No, I LOVE spice. You know how they say that “variety is the spice of life”? Well, I like to say that spice in variety is a necessary part of life. Whether the spice is in my pound cake, steak, watermelon, or ice cream, it is absolutely necessary. Mmmmmm, just thinking about it makes me want to run for the nearest habanero stand right now. Yes, habanero stand. Everyone everywhere has one of those! Right? Well, they should. Moving along…
Let’s get started!
- 1/2 to 3/4 jalapeno pepper, seeded and thinly sliced crosswise
- 2 cloves garlic, finely chopped
- 2 tsp of chopped cilantro
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 2 tablespoons vegetable oil
- 3/4 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- 1 pound large shrimp, peeled and deveined, with tails
Combine all ingredients (except the shrimp) and mix well to combine. You should now have a paste. Add the shrimp to the paste and toss. Cover with plastic wrap and refrigerate for 30 to 90 minutes. During this time, prepare your grill. Avoid high heat.
Depending on the size of the shrimp, thread 4 to 5 shrimp onto skewers. Place your shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink. You want them to char a bit on both sides. Be careful not to overcook. If you overcook them, you will have some chewy hot things, not spicy lime cilantro barbecue shrimp skewers.
If you want to pretty the shrimp up, serve them on a bed of lettuce or wrap them in the lettuce. I prefer the wraps. That’s actually how I made them when I first began using this recipe. I’d wrap these babies up in lettuce, and sprinkle them with a little parmesan, but call me a purist! The shrimps (WordPress says “shrimps” is a word. Is this true?) are great either way, but the lettuce actually balances the heat for those of you who prefer less fire, so to speak. If I’m talking about you, then omit the jalapeno pepper. You’ll get heat without blowing dragon fire when you speak.
I sure do hope you like them as much as we did. I am going to reinvent this recipe, though. It’s tried and true, but I think I’ll take a chance on something new. Oooo, look! I rhymed. Anyway, thanks for tuning in. As always, if you try this recipe, please let me know how/if you liked it.
Love & Biscuits!
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