Cerveza And Lime Marinade For Shrimp And Fish Recipes

Steps:

• Whisk together the mojito-lime marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
• Prepare a grill for high heat.
• Put the coconut in a small flameproof skillet on the grill and cook, shaking frequently, until the coconut is toasted in spots, 3 to 4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside.
• Skewer the shrimp: Thread a skewer through a shrimp, then thread it through a second shrimp, alternating the direction so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp.
• Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on the grill about 12 inches apart. Lay the skewers on the grill so that the exposed wood end tips of the skewers are resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots, 3 to 4 minutes. Turn the skewers over and baste with the reserved marinade. Grill until the undersides are pink and charred in spots, 3 to 4 minutes more. Transfer to a platter.
• Add the cilantro and peanuts to the coconut and toss to combine. Sprinkle the mixture over the shrimp and serve with the lime wedges.

Steps:

• Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
• You can also just whisk all ingredients together until well combined.
• Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
• Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
• Prep time includes marinade time.

Steps:

• Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl., Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells.

Steps:

• Mix all ingredients and pour over peeled and cooked shrimp.
• Marinate covered in the refrigerator for at least 2 hours or overnight, if desired.
• You can also use the marinade for chicken, steak, or fish before grilling, but reserve a little for basting before you pour it over the raw meat.