Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
With the warmer weather in May I turn my focus to the BBQ. These chili lime shrimp are a great cold appetizer or to make tacos. Your favorite salsa, guacamole, or a mayo Sriracha sauce is great for dipping or in a crispy fried
corn tortilla.
Ingredients
- • 2 garlic cloves, crushed
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce, tamari for gluten free
• 1 teaspoon chili powder
• 3 tablespoons lime juice, fresh-squeezed is preferred
• ½ teaspoon red pepper flakes
• 2 teaspoons olive oil
• 1 pound large shrimp, peeled & deveined
Marinating The Shrimp
1. Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.
2. Add the shrimp to the marinade and toss to coat.
3. Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.
Grill the shrimp for 3 minutes per side. It’s much easier to put the shrimp on a kabob skewer if you are using a BBQ or on the stove top in a hot cast iron pan.
