Best Mexicali Shrimp Recipes

MEXICALI SHRIMP

Steps:

• To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
• Preheat oven to 350 degrees F.
• For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
• Meanwhile, preheat grill to medium-high.
• Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
• Garnish with lime zest, diced tomato, and chopped cilantro.

MEXICALI SHRIMP KEBABS

Steps:

• Place shrimp in a medium bowl.
• Add oil, salt, tequila, cayenne, garlic and chili sauce.
• Cover and refrigerate 1-2 hours.
• Prepare a hot grill.
• Remove shrimp from marinade and thread onto long metal skewers.
• Place on an oiled rack above ashen coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2-3 minutes per side.

MEXICALI SHRIMP KEBABS

Steps:

• Place shrimp in a medium bowl. Add all ingredients. Cover and refrigerate 1 to 2 hours. soak wood skewers if using you'll need about 10-12.
• Prepare a hot fire. Or turn on the Gas Grill 15 minutes or so before you cook . If using
• Waynes Method - Remove shrimp from marinade and thread onto skewers. Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
• or.
• I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
• go ahead and baste just like Wayne.
• squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
• I love this with my Grilled Garlic Bread.

SHRIMP SAUTE MEXICALI

Steps:

• In a large skillet heat olive oil over medium-high heat.
• Add tomatoes through salt and pepper mixing ingredients together and saute for 2 to 3 minutes.
• Add the shrimp and saute them just until they turn pink. Add the Madeira and orange juice and deglaze the pan. Cook for an additional 2 to 3 minutes or until the liquid is reduced by half.
• Add the butter and swirl it in so that the sauce thickens.
• Serve over rice and garnish with the toasted slivered almonds.