Recipe Finder:
Check out our most popular categories:
Chile-Lime Grilled Tiger Shrimp with Avocado Cocktail Sauce
Marinate: 15 mins
Chill: 2 hrs
Grill: 7 mins
Ingredients
- Cocktail Sauce (recipe follows)
- 24 fresh or frozen jumbo shrimp in shells (about 1-1/2 pounds)
- 3 tablespoons lime juice
- 3 tablespoons Asian chile sauce (such as Sriracha) or hot Thai chile sauce
- 1 clove garlic, minced
- 1/2 teaspoon kosher or sea salt
- 1/8 teaspoon freshly ground black pepper
- Lime wedges
- Dairy sour cream (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish.
2. For marinade:In small bowl, combine lime juice, Asian chile sauce and garlic. Pour marinade over shrimp; seal bag. Marinate in refrigerator for 15 minutes to 1 hour, turning bag occasionally (the shrimp will get spicier the longer it marinates). Remove shrimp; discard marinade.
3. Thread shrimp onto 4 or 5 metal skewers. Sprinkle shrimp with salt and pepper.
4. For a charcoal grill, grill shrimp skewers on the grill rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover; grill as above.)
5. To serve, pour Cocktail Sauce evenly among 8 chilled margarita, martini or wine glasses. Remove shrimp from skewers. Place 3 shrimp in each glass. Garnish each glass with a lime wedge and a dollop of sour cream, if you like. Makes 8 servings.
Ingredients
- 4 avocados, halved, seeded, peeled, and chopped
- 1 14 1/2 ounce can diced tomatoes, undrained
- 3 tablespoons snipped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire-style marinade for chicken
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
In a medium bowl combine avocados, tomatoes, cilantro, lime juice, horseradish, Worcestershire-style marinade for chicken, salt and pepper. Cover and chill for 2 to 6 hours.
