Key Lime Grilled Shrimp
Michael Kirby
ingredients
- 36 large shrimp, peeled and deveined
- 1/2 cup No-Stick Grilling Marinade
- 2 tablespoons honey
- 1 teaspoon Key lime zest
- No-Stick Grilling Marinade
- 1 egg yolk
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground red pepper
- Pecan-spiked Rice
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/4 cup minced shallot
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 cup coarsely chopped pecans, toasted
- Key Lime Beurre Blanc
- 1/3 cup white wine
- 3 tablespoons fresh Key lime juice
- 2 tablespoons finely chopped shallot
- 2 teaspoons white wine vinegar
- 1/2 teaspoon minced garlic
- 2 tablespoons whipping cream
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/2 teaspoon Key lime zest
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons chopped fresh chives
directions
- 1
Pat shrimp dry with paper towels. Combine shrimp, marinade, honey, and zest in a large bowl, tossing to coat. Marinate 1 hour in refrigerator. Drain shrimp well before grilling; discard marinade.
- 2
Grill shrimp in a hot grill basket 3 to 4 minutes on each side or until done.
- 3
No-Stick Grilling Marinade
- 4
Place first 3 ingredients in a blender; process until smooth. With blender on, add oils in a slow, steady stream until blended. Add seasoned salt and remaining ingredients; process until smooth. Cover and store in refrigerator
- 5
Pecan-spiked Rice
- 6
Melt butter in a medium saucepan over medium heat. Add onion and next 4 ingredients; cook 4 to 5 minutes or until tender, stirring often.
- 7
Add rice and cook, stirring constantly, 1 minute. Stir in chicken broth; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf; stir in pecans.
- 8
Key Lime Beurre Blanc
- 9
Combine first 5 ingredients in a small skillet; cook over medium heat until reduced to 3 tablespoons. Stir in whipping cream, and cook until reduced to 3 tablespoons.
- 10
Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until butter melts. Remove from heat; strain through a metal sieve. Stir in lime zest and salt. Keep warm. Stir in chives just before serving.
Source: Michael Kirby
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