Get your mojo going this Memorial Day with delicious mojito shrimp on the bar-B. This recipe will have your guest wanting more and giving the chef du jour rave reviews.
Fresh shrimp are the absolute best way to make this recipe great, but frozen shrimp can be substituted if fresh is not available.
When buying the shrimp, be sure to tell your seafood merchant you want a pound of 15/20 shrimp. This tells the seller that you are a savvy buyer and you are not going to take their word for what is a large shrimp. When ordering 15/20 it means there are 15 to 20 shrimp to make up one pound. This helps you figure how many pounds you need to serve your guest. For all practical purposes, this recipe will work for 6 people.
If you figure to serve one dozen shrimp to each person then you will need 3 pounds (LBS) of shrimp with shells still on, and 2.5 if they are already peeled and deveined.
Mojito Shrimp – serves 6:
3LBS Shrimp peeled, deveined and rinsed. Keep chilled.
1 Cup cold water
1 1/2 Cup fresh lime juice, zest of 1 lime and 3 packets of True Lime (also keep lime halves to add to marinade)
4 Springs of fresh mint mulled/crushed
1 Tablespoon of garlic powder
2 Tablespoon of McCormick Chili with Lime Seasoning
1 Teaspoon of crushed pepper flakes (pizza pepper flakes)
2 Teaspoon of sugar
Mix all ingredients, except shrimp, together in a large bowl and in reserved lime halves. Add shrimp to marinade and chill for a minimum of one hour or longer but now more than 4 hours. Lime causes a chemical cooking process and if you leave it in the marinade it will become Mojito Shrimp ceviche.
Skewer the shrimp for grilling on the barbeque. depending on how hot your fire is the cooking time will vary, but the shrimp should be done in about 10 minutes or until the center is white not the clear translucent gray color. Do not cook shrimp more than 20 minutes max or shrimp will be over cooked. Turn the shrimp once and baste well with marinade.
If you want a dipping sauce use 3 packets of True Lime mixed into 1/2 stick melted butter and a dash of Tabasco.