4–5 skewers
45 min
4–6 min
Easy
Epic appetizer, or main-dish inspo (tacos, anyone)? These grilled shrimp skewers are versatile and very easy, using Hazy Little Thing toward a marinade that balances citrusy and savory flavors.
Ingredients
1 cup Hazy Little Thing
4 cloves garlic, crushed and minced
3 green onions, chopped
1 tsp crushed red pepper
1 tsp chipotle chile powder
1/2 tsp smoked paprika
Juice of 1 lime
1 tsp kosher salt
2 Tbsp extra virgin olive oil
1.5 lbs large shrimp (16 to 20 count), peeled and deveined
Step 1
Combine Hazy Little Thing, garlic, green onions, chipotle chile powder, smoked paprika, lime juice, salt, and olive oil in a large bowl. Mix well to combine, and reserve 1/4 cup for brushing.
Step 2
Add shrimp to the bowl and gently toss to evenly coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Step 3
Prepare a grill for direct high heat. Thread shrimp onto metal skewers. If using wooden skewers, pre-soak in water for 30 minutes to prevent burning. Discard marinade.
Step 4
Place skewers on grill and cook for 2–3 minutes per side, brushing occasionally with marinade, until shrimp are opaque and cooked through.
