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Categories:
vegetable oil garlic thyme cilantro leaf cilantro leaf jalapeno paprika salt light brown sugar ground cumin Worcestershire sauce cayenne pepper red pepper lime shrimp rice
Viewed: 52 - Published at: 4 years agoIngredients
- 14 cup vegetable oil or 14 cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme
- 1 tablespoon chopped cilantro leaf, plus more
- cilantro leaf, for garnish
- 1 jalapeno, seeded and minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon light brown sugar or 1 teaspoon honey
- 1 teaspoon ground cumin
- 12 teaspoon Worcestershire sauce
- 12 teaspoon cayenne pepper
- 12 teaspoon red pepper flakes
- 1 lime, juice of
- 2 lbs large shrimp, peeled
- Mexican rice
Method
- In a large bowl, combine all ingredients except the shrimp and the relish; mix well to combine.
- Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture.
- Let the shrimp sit in the seasoning mixture while you prepare the grill.
- Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*.
- Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides.
- Do not overcook!
- Serve with rice in a flour tortilla.
