Tomorrow, my fine friends, is the first day of summer. Hooray! Ahhh… summer food. What do you think of when you think about summer food? I think of light, fresh, and grilled. I also think about drinks with umbrellas and summer dresses, but I digress… Ahem.
Spicy, smokey, citrus-marinated shrimp, meet the grill!
This recipe is truly magical (abracadabra).
Really, this is the perfect shrimp recipe that balances sweet, heat, citrus, and smoke. The tart, light, fresh pop of citrus balances out the heat and smokey flavor of the taco seasoning in this recipe. By the way, I like to make my own taco seasoning. I use Alton Brown’s recipe. It’s definitely on the spicier side, so if you decide to make it and you don’t like spice, use less (or omit the) cayenne.
*holds right hand up*
I, Foodie McBooty, pledge that I will never eat boring shrimp again 🙂 This is too good (and easy, and quick) not to make!
Note: It’s important to use larger shrimp when you want to grill them. Shrimp can be pricey, so if you decide to go with the medium size shrimp just note that the cooking time will vary. Keep an eye on these little morsels because they do tend to overcook quickly!
2-pounds large uncooked shrimp (peeled and deveined)
Juice from 1 lime
Juice from 1 lemon
Juice from 1 orange
1 tablespoon of your favorite taco seasoning (we like the hot version)
1 tablespoon olive oil
1/4 cup chopped parsley
1 tablespoon honey
skewers (soaked for at least an hour if using wooden skewers)
Preheat grill to medium heat.
Combine the first seven ingredients in a shallow baking dish and toss to combine. Allow to marinate at room temperature for 20 minutes. Skewer shrimp onto soaked skewers (or metal), allowing enough room in between the shrimp to cook (we fit 5 onto each skewer). Set aside and reserve marinade.
Oil grate and place the skewers on the grill grate at an angle. Allow to cook with the cover closed for 3 minutes.
In the meantime, add the honey to the marinade and whisk together.
Turn the skewers over (they should be opaque already with grill marks) and baste the skewers with the marinade. Close the cover and cook for another 3 minutes, or until shrimp are cooked through.
Eat hot or at warm temperature. We served ours with seasoned quinoa, grilled zucchini, and avocado, but these would be great on a salad or on top of a steak too!