Recipe by Lynfred Brand Ambassador, Laura Lorenz
1 ½ lbs. raw jumbo shrimp (4-5 shrimp per person), peeled and deveined
⅓ c vegetable oil
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
¾ tsp kosher salt
½ tsp chili powder
1 ½ tsp smoked sweet paprika
½ tsp ground coriander
½ tsp dried Mexican oregano
1 tbsp light brown sugar
½ lime, juiced
1 oz tequila*
Skewers for grilling or grill pan
Lime wedges for serving
1 c basmati rice
1 c chopped (bite-size) pineapple*
1 tbsp butter
1 ¾ c lite coconut milk (1 standard can)
1 small lime, zested
¼ c water
½ tsp kosher salt (plus more to taste)
1 c sliced almonds
¼ c green onions, thinly sliced
¼ c cilantro, chopped
¼ c unsweetened coconut flakes
If using wooden skewers, ensure to soak for a few hours ahead of time.
Mix all the seasonings, salt, and brown sugar in a small bowl. Place the shrimp in a large bowl or large Ziploc bag (always handy for marinating). To the shrimp add the oil and then sprinkle with the seasoning. Stir or mix in the bag until the shrimp are completely coated with the marinade. Marinate in the fridge for a minimum of 3 hours or a maximum of 8 hours (if using a bowl, cover with plastic wrap). After 3-8 hours remove from the fridge and stir in the lime juice and tequila until the shrimp are coated. Then skewer the shrimp (make sure to leave a little room between each shrimp so they aren’t touching. Let your shrimp sit at room temperature for 10-15 minutes before grilling. Heat your grill to medium-high heat. Grill shrimp for roughly 3-4 minutes per side or until cooked through with a nice char (cooking time will vary based on shrimp size). Serve the shrimp with lime wedges.
Cook rice according to package directions using the coconut milk and water as your liquid, add the salt and butter in as well. When cooking this rice, watch it very closely, stirring frequently (the coconut milk can cause the rice to burn if it isn’t watched and stirred). Once the rice is cooked add the rest of the ingredients; mix well until completely incorporated. Salt to taste if needed.
*Blanco tequila works perfectly, a Reposado could also be substituted. I have also used a Sotol in this recipe and it is equally delicious.
*Frozen, canned, or fresh pineapple can be used, just make sure the frozen is of course thawed and the canned drained.
*If you want an extra kick of heat, serve this dish with grilled whole jalapenos…very yummy!