Memorial Day: Grilled Shrimp with Tequila Lime Butter and Green Sauce

 

     

American summer.  An ideal SO IDEAL that it begins and ends with 2 huge outdoor parties and...just in case you forget how much fun you're supposed to be having, there's another one WITH FIREWORKS right in the middle!

This recipe is perfect for the grilling holidays.  Based on a recipe by the great Steven Raichlen that I came across almost 20 years ago and have been playing with ever since, it's spicy/smoky flavors pair well with all the side dishes and cold drinks you'll be serving, and can easily be multiplied for large groups.

Wishing you a glorious summer of beach days and sunset nights, bikinis, ankle bracelets, salt water detangler, jean nate after bath splash, firepits and fireflies, cool cotton covers on your sunburn chills, sticky hands from fresh chilled watermelon and salty lips from too many margaritas, Nantucket Reds and 501 Blues, clam bakes and crab boils, and soft kisses underneath the fireworks.  It’s only 9 weeks long—enjoy every minute of it!

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(WHAT YOU WILL NEED)

1.5  lbs. shrimp, peeled and deveined

1 bunch cilantro
1 bunch Italian flat leaf parsley

5 jalapenos

1 bunch green onions

3 cloves garlic, peeled

1 teaspoon garlic powder

Salt/pepper

1 ½ teaspoons cumin

Cajun seasoning (I use Tony Chacheri’s)

Olive oil

½ stick butter

Limes

Tequila

Remove most of the seeds from the jalapenos (leave some in for heat), then coarsely chop with the green onions and garlic.  Add to food processor and chop.  Add a handful of cilantro, some salt, pepper, cumin, garlic powder, and a little olive oil—puree.

Combine the shrimp and green sauce in a large ziplock bag and marinate for approx 35-40 minutes in the refrigerator. 

In the meantime, make the tequila lime butter:

Melt butter on stove over low heat.  Add some Cajun seasoning, juice of half a lime, a splash (or 2) of tequila, and a handful of chopped parsley.  Keep warm and set aside.
Heat grill and skewer shrimp.

tequila lime butter

ready for the grill

Grill shrimp until firm, turning to char both sides.  They only take a few minutes (approx. 3-5 per side)  Baste with the butter sauce but be careful, you don't want it to flame up.

Transfer shrimp to a platter.  Squeeze fresh lime juice over all and serve.

Cinco de Mayo Tacos: chicken, grilled pineapple, and charred peppers

     

These tacos have a sweet-tart heat that starts slow and reaches the back of your throat by the last lip-tingling bite.  So good!

They're both simple and straightforward, so the fresher your ingredients are, the better.  Combined with salty margaritas and some Camila Cabello on the Sonos, you have the beginnings of a fun, sexy celebration.  The rest is up to you :)

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(WHAT YOU WILL NEED)

serves 4

NOTE:  the pickled onions are so simple, and should be made the day before or morning of the day that you will be using them.  See my post from 5/3/19 or the link below:
 

https://dishingmemories.blogspot.com/2019/05/pickled-onions.html 

1 whole chicken, roasted in the oven and shredded OR
4 large chicken breasts, grilled and shredded
1 whole pineapple, cored and sliced into long rectangles (that won't fall through the grill)
4 ears corn, shucked
5 or 6 jalapeno peppers, whole
fresh cilantro 
pickled onions 
chicken broth
small flour or corn tortillas
salt/cracked pepper/garlic powder
limes

optional:  your favorite salsa verde

NOTE:  A charcoal grill is my favorite for this because of the flavor it imparts, but propane works fine too

Make chicken by roasting or grilling, and shred.  Set aside.
(however you decide to make it, season it first with salt/cracked pepper/and garlic powder)

pineapple, corn, and peppers ready for the grill

Next, grill corn, peppers until they have blistered, and the pineapple until it has nice marks.
Remove.  Char tortillas slightly, remove.  I also grill my limes, but you don't have to.  

Cut corn off the cob into a bowl, slice peppers (I leave in some of the seeds for heat, but you can take them out entirely if you'd like),  and chop the pineapple into small bite-size pieces.  

charred and blistered peppers

If chicken needs moisture:

In a skillet on the stove, place the chicken and just a little chicken broth for flavor and juiciness, and heat slightly until the broth has mostly cooked into the chicken. Remove to bowl and place with the rest of your ingredients.  

Place all out for your guests, including the pickled onions and your favorite salsa verde.  Squeeze lime juice over, salt and pepper as necessary, and enjoy!