Who wouldn’t love a tasty batch of shrimp marinated in zippy key lime juice, then grilled with sliced Halloumi cheese on the side?
Note: yes, you can grill Halloumi, it is actually better grilled.
But wait, there’s more!
I know, I’m still on that Copper Chef infomercial from yesterday’s post about my favorite pan.
Tommorow, I’m gonna show you how very nicely the grilled shrimp goes over a black bean taco salad with a key lime juice vinaigrette!
I know, but patience is a virtue.
For starters, let’s talk about the key lime juice. I buy this bottle of Nellie & Joe’s Famous Key West Lime Juice from my local market, which saves a lot of juice squeezing. Look in the juice aisle.
Note: this recipe is based on a recipe from Nellie & Joe’s website.
•1 cup Key Lime Juice
•2 tsp honey
•2/3 cup water
•1/4 cup mayonnaise
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1 tsp dried thyme
•2 tbsp veggie oil
•2 tbsp Sweet Thai Chili Sauce
•1/2 tsp ground ginger
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp Dijon Mustard
•1 tbsp sour cream
•1/2 tsp crushed red pepper
•1 lb jumbo shrimp, peeled and deveined
Whisk the marinade ingredients together and stash in a jar in the fridge.
About an hour before you plan on grilling, pour marinade over the shrimp to cover, then stash in the fridge.
Note: if you’re doing chicken or fish steaks, go ahead and increase the marinade time to as much as overnight.
Set half the burners on your grill to high, close the cover, and preheat for ten minutes.
Remove the shrimp from the marinade (toss the marinade) and thread on skewers.
Place the shrimp inside a flat grilling basket – you really need one of these for wrangling small, wiggly things on skewers and place directly over the hot burners.
Grill for five or six minutes, then flip and cook for another five or six minutes, until the shrimp are slightly charred, plump, and nicely pink.
You could pass around a nice aioli with the shrimp, but we had ours going on top of that black bean taco salad, so we just used the key lime vinaigrette for that.
Full details, tomorrow.