Snacks

Grab those grass skirts and serve up some margaritas or piña coladas with this crowd pleasing appetizer! It’s the perfect dish for a tropical themed shindig. Even if you don’t like spicy foods, please don’t leave out the cayenne pepper until you try it. Take a look at the optional ingredients in the preparation tips section to find which combinations tantalize your taste buds!

• Preparation Time: 1 hour, including marinading time
• Grilling Time: 6-10 minutes
• Yield: 26-30 shrimp (depending on size)

• Snacks to Banquets:
  • After grilling, serve single skewers to a small crowd, or for a larger crowd or potluck, slide the shrimp off the skewers into a warming dish to serve individually.
  • Individual left over shrimp can be added to salads or soups for a snack or lunch.
  • Grilled shrimp tacos are perfect for this recipe. Add some cilantro to the marinade and serve with slaw and chipotle aioli.
  • The shrimp can be served as an entrée served over rice or noodles.

• Preparation and ServingTips:
  • If you don’t like to get your hands messy, we recommend buying shelled and deveined shrimp. Some brands have a tail on/ tail off option which is a consideration when deciding whether to serve the shrimp as an appetizer or entrée.
  • The shrimp should be marinated at least 30 minutes. The more you marinate it, the tastier it gets.
  • Be mindful of the grilling time. The shrimp should turn opaque and firm, but not overcooked. Leaving it on the grill too long results in dry, chewy morsels.
  • I have tried this recipe in the air fryer, but I think it comes out best on the grill. If you try an air fryer, set the temperature at 360° and check after 3 minutes per side.
  • For a less spicy taste, substitute tomato juice for the Bloody Mary mix and cut down on the red pepper flakes and cayenne pepper.
  • For a southwest flavor, add cilantro and substitute Mexican Seasoning for the Old Bay.
  • For a sweeter flavor, add brown sugar.
  • For a spicier taste, although we don’t think you’ll need it, add 1 or more Chipotle peppers or 1/4 cup hot wing sauce.

• You will need:
• A large bowl for mixing the marinade.
• A coverable 9″X13″ casserole dish or similar pan with a lid (or plastic wrap).
• Twelve 8″-12″ skewers.

• Ingredients:
• 2 pounds large, raw shrimp, peeled and deveined
• 2 teaspoons minced garlic (approximately 4 cloves)
• 1/2 cup olive oil
• 1/4 cup spicy Bloody Mary mix
• 2 Tablespoons red wine vinegar
• 1/3 cup tequila
• 2 teaspoons lime juice
• 2 Tablespoons chopped basil, fresh or dried
• 1/2 teaspoon Old Bay Seasoning
• 1 Tablespoon (or to taste) red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

• Directions:
• In the large bowl, stir all the liquids together until well blended.
• Add all the seasonings to the liquids and mix well.
• Add the shrimp to the mixture and stir until all the shrimp are thoroughly coated.
• Put 5-6 shrimp on each skewer by piercing twice forming a U shape with the shrimp. Set the skewered shrimp into the casserole dish.
• Cover the shrimp with the marinade from the bowl. Cover the dish with a lid or plastic wrap. Refrigerate at least 30 minutes.
• Preheat the grill to medium heat (350°) and oil the grates lightly.
• Grill the shrimp for 2-3 minutes per side until they become opaque. Discard the marinade.