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.