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Ingredients
1 pound large shrimp, peeled and deveined (about 24)
1/2 cup amber ale or other desired ale
1/2 teaspoon finely shredded lime peel
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 small jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 poblano peppers, seeded and cut into 1-inch pieces
2 limes, cut into 1-inch pieces
1 recipe Cool Cilantro Dip (see recipe below)
1 pound large shrimp, peeled and deveined (about 24)
1/2 cup amber ale or other desired ale
1/2 teaspoon finely shredded lime peel
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 small jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 poblano peppers, seeded and cut into 1-inch pieces
2 limes, cut into 1-inch pieces
1 recipe Cool Cilantro Dip (see recipe below)
Directions
Place shrimp in a plastic bag set in a shallow dish. For marinade, combine ale, lime peel, lime juice, cilantro, jalapeno, garlic, cumin, and red pepper. Pour marinade over shrimp. Close bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
Drain shrimp, reserving marinade. On ten or twelve 6-inch skewers thread shrimp, poblano peppers, and lime pieces, leaving 1/4 inch between pieces. Brush with marinade; discard remaining marinade. Grill skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp turn opaque, turning once. Serve with Cool Cilantro Dip. Makes 10 to 12 appetizer servings.
Cool Cucumber Dip: In a small bowl stir together one 8-ounce carton light sour cream, 2 tablespoons snipped fresh cilantro, 1 tablespoon salsa, 1/2 teaspoon finely shredded lime peel, and 1 garlic clove, minced. Cover and chill until serving time. Makes 1 cup.
Place shrimp in a plastic bag set in a shallow dish. For marinade, combine ale, lime peel, lime juice, cilantro, jalapeno, garlic, cumin, and red pepper. Pour marinade over shrimp. Close bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
Drain shrimp, reserving marinade. On ten or twelve 6-inch skewers thread shrimp, poblano peppers, and lime pieces, leaving 1/4 inch between pieces. Brush with marinade; discard remaining marinade. Grill skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp turn opaque, turning once. Serve with Cool Cilantro Dip. Makes 10 to 12 appetizer servings.
Cool Cucumber Dip: In a small bowl stir together one 8-ounce carton light sour cream, 2 tablespoons snipped fresh cilantro, 1 tablespoon salsa, 1/2 teaspoon finely shredded lime peel, and 1 garlic clove, minced. Cover and chill until serving time. Makes 1 cup.
(Collect From Shine)
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