I love the fresh, raw wild jumbo shrimp/prawns from Costco. They're sweet and meaty and good eating. They run about 20 bucks for a large package, and there are enough prawns in a pack to get 2-3 meals out of it. They freeze beautifully.
My favorite way to prepare them is to marinate them, then skewer them with veggies (in this case, mushrooms) and throw em on the grill for a couple minutes per side. To serve them, I take them all off the skewer and pile them into a bowl, but you could just let everyone take their own skewer.
We served these as part of a surf-and-turf dinner with grilled porterhouse steak and BBQ corn on the cob.
For this recipe, you don't want to add the lime juice until just before grilling or else you'll end up with ceviche.
GRILLED CHILI LIME TEQUILA SHRIMP
Makes enough marinade for about 15-20 prawns. Rinse and peel prawns leaving the tails intact. Pat dry and place prawns into a medium bowl then add:
- sea salt
- fresh ground pepper
- chili flakes (omit or set-aside non-chili shrimp for the kids), i break up whole dried chilis for best flavor and heat
- a squirt of Sriracha sauce
- a glug or two of tequila (I used Casadores)
- a glug or two of olive or grapeseed oil
- 2 cloves of garlic, minced
- zest of half a lime
- add whatever chunked raw veggies you like (mushrooms, onions, colorful peppers) or omit
Toss gently and well to coat and refrigerate for at least an hour. Just before grilling add:
- the juice of one lime
Toss again. Thread carefully onto skewers alternating prawns and veggies. Grill for 2 minutes per side until just cooked through. Do not over cook.
And, hey! My photo made Tastespotting! (Finally...)