Marinated Grilled Shrimp with Cowboy Caviar
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. large or extra-large raw shrimp, peeled and deveined
3 – 4 jalapenos, sliced into about ¼-inch thick rings (optional)
6 tbsp. olive oil
¼ cup lime juice (about 2 limes)
2 tbsp. honey
2 tbsp. Worcestershire sauce
2 garlic cloves, grated or finely minced
1 tsp. paprika
1 tsp. cumin
2 tbsp. finely minced fresh cilantro
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 24 oz. jar Paisley Farm Cowboy Caviar, drained
Skewers
Instructions
- Pat the shrimp dry with paper towels and set aside.
- In a medium mixing bowl, add the olive oil, lime juice, honey, Worcestershire sauce, garlic, paprika, cumin, cilantro, salt, and black pepper. Whisk until everything is fully incorporated.
- Add the shrimp and jalapeno slices to the marinade and gently toss until everything is coated and submerged. Cover and place in the refrigerator for 30 to 45 minutes.
- After 30 to 45 minutes, remove the shrimp from the refrigerator and begin building the skewers. It’s easiest to alternate a couple pieces of shrimp and one to two jalapeno rings, beginning and ending with shrimp. For a typical wooden skewer, you can fit about seven shrimp and three to four jalapeno rings, while leaving a couple inches of space at each end to help handle the skewer. Place the skewers on a rimmed baking sheet and brush with the extra marinade.
- Next, heat your grill to about medium. Add the skewers, turning once halfway through, and cook just until the shrimp are pink and slightly curled up; about 5 to 7 minutes.
- Serve immediately along Paisley Farm Cowboy Caviar.
