I found some tempting looking wild-caught Argentinian Pink Shrimp in the freezer section of my market and thought to myself, “why not?” The fact that they were deveined and peeled was also a big plus.
So, one pound bag o’ shrimp at home, and nice weather forecast, so, “how shall I prep them for grilling?”
Enter the nice folk at delish.com, who had a very tasty looking recipe for marinating shrimp in lime juice and soy sauce.
I was gonna juice Key Lime Juice, and lower sodium tamari in place of the soy sauce, and, only half as much of it at that – because I usually find that marinades with soy sauce call for too much of it, and then all I can taste is the soy sauce. I made up for that missing tablespoon of Tamari by adding one tablespoon of, of course, my old standby: Sherry Peppers Sauce.
The results? Very fine shrimp!
•1/4 cup olive oil
•1/4 cup key lime juice (or lime juice)
•4 garlic cloves, minced
•3 tbsp honey
•1 tbsp low-sodium Tamari
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Sriracha
•1 lb shrimp, peeled and deveined
•1 can pineapple chunks, drained (optional)
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Whisk the marinade ingredients together, then pour over the shrimp and pineapple chunks (if using) in a gallon-sized zipper bag, close, and toss to spread the marinade around evenly amongst the shrimp.
Stash in the fridge for 15 minutes or – very important! – no more than two hours. Marinating any longer and the lime juice will start to “cook” the shrimp, leaving you with tasty, but kinda tough shrimp.
When ready to grill, heat a grill pan over medium high heat, then remove the shrimp and pineapple from the marinade and thread onto skewers (I used a grill basket).
Arrange the skewers in the hot pan and grill for three minutes per side.
Transfer to a platter, drizzle with a bit more lime juice and toss with chopped fresh parsley.
I served ours with rice and Blanched Asparagus and we were quite happy.