A deliciously addictive and super easy summer grilling recipe, especially if you have some basil growing in your garden. Margaritas are, in this case, de rigueur.
Ingredients:
2 lbs. medium shrimp, peeled and deveined (leave tail on) - about 36 shrimps
2 tbsp. olive oil
1 tbsp. Gold Tequila or rum
1 tbsp. fresh lime juice
1/2 tsp. black pepper
Fresh basil leaves
12 strips bacon, microwaved 1 minute to par-cook, cooled, then cut into thirds
Dipping sauces that work well with this recipe:
Your fav BBQ sauce
Your fav salsa
Cocktail sauce http://thegrubfiles.blogspot.com/2012/12/panko-fried-sea-scallops-with-cilantro.html
Lime-Cilantro Tartar Sauce http://thegrubfiles.blogspot.com/2012/07/fish-chips.html
Roasted Garlic Aioli http://thegrubfiles.blogspot.com/2016/06/roasted-garlic-aioli.html
Lemon and lime wedges
1. In a medium non-reactive bowl, combine shrimp, olive oil, tequila or rum, lime juice and pepper. Cover and refrigerate 1 hour, stirring once or twice.
2. Wrap each shrimp with a basil leaf and then with a strip of bacon. Skewer each with a toothpick to keep the basil and bacon in place.
3. Slide the shrimps onto a metal or presoaked bamboo skewer, about 4-5 shrimps per skewer.
4. Grill the shrimp skewers, turning over as needed, until the shrimp are just cooked through.
5. Serve with any combination of the above listed sauces along with extra lemon and lime wedges on the side.
2 lbs. medium shrimp, peeled and deveined (leave tail on) - about 36 shrimps
2 tbsp. olive oil
1 tbsp. Gold Tequila or rum
1 tbsp. fresh lime juice
1/2 tsp. black pepper
Fresh basil leaves
12 strips bacon, microwaved 1 minute to par-cook, cooled, then cut into thirds
Dipping sauces that work well with this recipe:
Your fav BBQ sauce
Your fav salsa
Cocktail sauce http://thegrubfiles.blogspot.com/2012/12/panko-fried-sea-scallops-with-cilantro.html
Lime-Cilantro Tartar Sauce http://thegrubfiles.blogspot.com/2012/07/fish-chips.html
Roasted Garlic Aioli http://thegrubfiles.blogspot.com/2016/06/roasted-garlic-aioli.html
Lemon and lime wedges
1. In a medium non-reactive bowl, combine shrimp, olive oil, tequila or rum, lime juice and pepper. Cover and refrigerate 1 hour, stirring once or twice.
2. Wrap each shrimp with a basil leaf and then with a strip of bacon. Skewer each with a toothpick to keep the basil and bacon in place.
3. Slide the shrimps onto a metal or presoaked bamboo skewer, about 4-5 shrimps per skewer.
4. Grill the shrimp skewers, turning over as needed, until the shrimp are just cooked through.
5. Serve with any combination of the above listed sauces along with extra lemon and lime wedges on the side.
Marinate shrimp in olive oil, tequila (or rum), lime juice and black pepper for 1 hour in the frig.
I love this uncured Black Forest bacon from Trader Joe's. But, use whatever bacon you like, as long as it's not thick cut because it won't cook as fast as the shrimp will.
Bacon slices microwaved for 1 minute. Cut each slice into thirds.
First, wrap a basil leaf around each shrimp, then wrap a piece of bacon around it. Secure the bacon & basil to the shrimp with a toothpick.
Skewer the bacon-wrapped shrimp onto pre-soaked bamboo or metal skewers, about 4-5 per skewer.
Brush some oil on the grill surface and add the skewers. Turn the skewers, as needed, until the shrimp are just cooked through.
Serve with lemon and lime wedges on the side and your fav dipping sauces (cocktail sauce and roasted garlic aioli here).
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