This post is dedicated to my friend and neighbor, Pat, who loved this shrimp we served at a cookout and asked for the recipe. I was in a creative mode while making the marinade and incorporated some finely minced fresh pineapple just because I had it on hand. I also had a lime cilantro vinaigrette I had made for the party, so I swiped some of it, threw in “a little of this and a little of that” and of course, wrote none of it down. Since I could not give Pat a recipe, I promised her I would re-create and document for this blog. Here is the second creation, hopefully close to the original version:
1/3 cup chopped Green Onion – white and green parts
1/2 cup fresh Cilantro leaves, lightly packed in the measuring cup
1/2 cup fresh Basil leaves, very lightly packed in the measuring cup
1 cup fresh diced Pineapple
1 cup fresh Orange Juice (or “not from concentrate”)
1 fresh Lime, halved and juiced
1 tablespoon Extra Virgin Olive Oil
1 teaspoon minced Garlic
1/4 teaspoon dried Dill
1/4 teaspoon each Salt and Pepper
Raw Shrimp – (thawed if frozen) peeled, veins removed, tails on
Place everything except the shrimp in a blender or food processor. Puree. Measure 1/2 cup marinade and bring to a boil, then remove from heat. Keep warm. This can be used as a sauce for serving the grilled shrimp.
Skewer the raw shrimp and spoon the remaining uncooked marinade over the shrimp. Coat the shrimp well with the marinade.
Place the skewered shrimp on a hot grill and cook approximately 2 minutes to get some nice grill marks. Flip to finish cooking, basting with the remaining marinade (total cooking time is very short, depending on the heat of your grill and the size of the shrimp – 2 to 4 minutes).
Do not pour the marinade on the raw shrimp until just a few minutes before grilling. The acids in the marinade can toughen the delicate shrimp if left on too long.
The herb combination is optional. This combination is what I used in the second creation. I did not have fresh basil for the original version. I used Litehouse freeze-dried basil, about one teaspoon. And I simply cannot remember if I added dill originally. But I like dill and it tasted great in the second creation. If you don’t like some of the herbs I have listed, use your own combination. Add sparingly and taste as you create.