Christina Jax
Marinade
2 jalapeño chile , seeded and chopped
5 tablespoons olive oil
2 teaspoons grated key lime zest, plus 7 tablespoons juice from 3 key limes or 5 ounces of Key lime juice (use regular limes if needed)
4 garlic cloves , minced
4 teaspoons cholula (or other favorite hot sauce)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
Shrimp
1 1/2 pounds extra-large shrimp, peeled and deveined
1/2 teaspoon honey
1 tablespoon minced fresh cilantro
Salad
3-4 cups of salad green of choice
1 cucumber sliced
4-5 radishes sliced
1/2 cup purple onion sliced
Instructions
To make the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl. Reserve another 3 ounces for salad dressing
To make the shrimp: Pat shrimp dry with paper towels and butterfly shrimp. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.
Heat all burners on high for 15 minutes. Scrape cooking grate clean. Meanwhile, thread marinated shrimp on skewers. Glaze one side of shrimp with honey. Grill shrimp, honey side down, with lid down, until lightly charred, 3 to 4 minutes. Turn all burners off, flip skewers, close lid, and cook until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro.
Add shrimp skewers to large salad bowl with salad ingredients above. Drizzle remaining marinade into the salad bowl. Serve and Enjoy!