Tailgating Menu: Grilled Wild American Shrimp
Shrimp on the grill is good any time of year but especially good during football season. However, whether you’re tailgating with friends or grilling on the weekend, wild American shrimp is a great choice to throw on the grill.
Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported, which lacks the nutrition and flavor of wild-caught shrimp.
Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.
For your next tailgating adventure or weekend cookout, use this great Grilled Wild American Shrimp Recipe.
[recipe title=”Amazing Chocolate Chip Recipe” servings=”6″ time=”60+ min” difficulty=”Easy” image=”http://tsjohnsononline.com/food/wp-content/uploads/sites/15/2017/04/Grilled-Shrimp-Kabobs.jpeg” description=”A nice twist on a favorite cookie recipe”]
– 1/4 cup vegetable oil
– 1/4 cup tequila
– 1/4 cup red wine vinegar
– 2 tablespoons Mexican lime juice
– 1 tablespoon ground red chiles
– 1/2 teaspoon salt
– 2 cloves garlic, finely chopped
– 1 red bell pepper, finely chopped
– 24 large raw shrimp, peeled and
– De-veined (tails left on)
1. Mix all ingredients except shrimp in shallow glass or plastic dish.
2. Stir in shrimp.
3. Cover and refrigerate for 1 hour.
4. Remove shrimp from marinade, reserving liquid.
5. Thread 4 shrimp on each of six (8-inch) metal skewers.
6. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.
7. In a non-reactive saucepan, bring marinade to a boil.
8. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes.
9. Serve with shrimp.