b>lime juice.
Set aside.
For the shrimp:
Cut shrimp into
f skillet; add shrimp to other side. Cook shrimp about 2 minutes
ith coconut milk and the shrimp. Refrigerate for 15 - 30 minutes
measuring cup whisk together lime juice, marmalade, garlic paste, coriander
o coat all of the shrimp. Or, mix everything in a
ombine all ingredients for the shrimp marinade and stir. Place peeled
Marinate shrimp overnight with 1/4 cup lime juice in a large bowl
arge mixing bowl, combine the lime juice and zest, cilantro, cumin
combine all ingredients except shrimp and stir well.
Peel
uice of 1 lime into the skillet. Add shrimp and cook for
rozen. Peel and devein shrimp.
Rinse shrimp and scallops. Cut scallops
measuring cup whisk together lime juice, marmalade, garlic paste, coriander
Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.
Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.
Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.
Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
uring grilling process. add rinsed shrimp to a large Ziploc baggie
Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
Serve hot shrimp and salsa over corn tortillas.
Whisk together the lime juice, tequila, olive oil, garlic
Mix together the first 8 ingredients in a bowl.
Add shrimp; toss to coat.
Let stand at room temperature for 10 minutes to marinate.
Thread shrimp on metal skewers; reserve marinade.
Place skewered shrimp on grill over medium heat.
Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
garlic, lime zest and juice, and coconut milk.
Add shrimp, tossing
nd keep warm.
Put shrimp, red pepper and jalapeno into
br>Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons