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Ingredients
Serves 6 Tequila-Lime Marinade
1/4 cup fresh lime
juice
2 tablespoons tequila
3/4 cup extra virgin
olive oil
Salt and freshly ground black pepper to
taste
Shrimp
2 pounds large shrimp, shelled,
deveined, and butterflied
6 tablespoons
(3/4 stick) unsalted butter, chilled, cut into
pieces Fresh Nectarine and Onion Relish
1/2 cup olive oil
3 tablespoons red wine
vinegar
3 tablespoons fresh lime juice
1 tablespoon
honey
2 cloves garlic, minced
2 tablespoons chopped
fresh mint leaves
4 ripe nectarines, peeled,
pitted, and thinly sliced
1 red bell
pepper, seeded and finely chopped
1 medium-size
red onion, finely chopped
Sea salt and freshly
cracked black pepper
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Adapted from Fish & Shellfish, Grilled & Smoked by Karen Adler and Judith Fertig •
By Nicki Dwyer •
Photography by Eric Johnson •
Art Direction by Angela Harbison •
Prop Styling by Kathy Curotto
Tequila-Lime Grilled Shrimp
Purchasing the shrimp already shelled and deveined is the name of the game here.
Marinate the shrimp in the morning to be grilled later that day or for as little
as 1 to 2 hours.
1. Combine marinade ingredients in a glass jar with a tight-fitting
lid. Shake until combined.
2. In a large bowl, place the shrimp and
pour half the marinade over the shrimp. Reserve the other half of the marinade,
covered, in the refrigerator. Cover the bowl of shrimp and refrigerate for 1 to
2 hours or up to 8 hours.
3. Prepare a hot fire.
4. Place the
remaining marinade in a small saucepan over high heat. Bring to a boil and
continue to boil until reduced by half. Remove marinade from the heat and whisk
in the chilled butter until the sauce thickens. Keep warm, but do not return to
a boil.
5. When ready to grill, drain shrimp well (excessive oil will
cause the fire to flare up) and place them on a perforated grill rack. Grill 5
to 6 minutes, turning once. Do not overcook.
6. Serve the shrimp warm
with the
butter sauce and the nectarine relish (see following recipe).
Fresh Nectarine and Onion Relish
Substitute peaches, papayas, or mangoes for the nectarines for interesting
variations.
1. In medium-size bowl, whisk together the olive oil, vinegar, lime juice,
honey, garlic, and mint. Add the nectarines, bell pepper, and onion. Season with
salt and pepper to taste.
2. Chill until ready to serve. Will keep,
tightly covered, in the refrigerator for 2 to 3 days. Serve chilled or bring
back to room temperature.
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