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Shrimp: Lime and Garlic Shrimp Skewers

Source of Recipe


Chef Brian Olenjack






List of Ingredients



• -- Avocado Relish --
  
• 1/2 medium red onion, cut into small dice
  
• 4 Roma tomatoes, inner pulp and seeds removed and discarded, outer flesh cut into small dice
  
• 1/2 red bell pepper, cut into small dice
  
• 1 ear corn, roasted or grilled, kernels cut off cob
  
• 2 jalapeños, seeded, cut into small dice
  
• 3 avocados, cut into medium dice
  
• Juice of 1 lime
  
• Kosher salt and freshly ground black pepper, to taste
  
• .
  
• -- Shrimp --
  
• 1/4 cup oil blend (80 percent canola oil; 20 percent olive oil)
  
• 1 Tbsp chopped garlic
  
• 1 tsp red chile flakes
  
• Juice of 1 lime
  
• 1 pound 21- to 25-count shrimp, peeled
  






Instructions



1. For the Avocado Relish: Gently mix all ingredients together, being careful not to mash the avocado.
   
   
2. For the shrimp: Whisk all ingredients except shrimp together to make marinade. Place shrimp in marinade in a shallow bowl or zip-seal plastic bag; cover or seal tightly, refrigerate and marinate 1 to 2 hours.
   
   
3. Prepare a grill for direct heat, and preheat to high. Divide shrimp among 4 skewers; you should have 5 or 6 on each skewer. The shrimp will be easier to manipulate on the grill if you run the skewer through the head and tail end of each shrimp; if you impale the shrimp only once, they are likely to spin around on the skewer when you try to turn them. Grill shrimp 2 minutes on each side, or until done to your liking.
   
   Serve with Avocado Relish.
   
   Serves 4