Posted in Seafood

Grilled Shrimp 2 Ways: Mesquite-Smoked Paprika and Lemon-Garlic with Jalapeño-Peach Dipping Sauce

With Sunshine and Spring weather comes summer dreams of the beach. Fresh grilled shrimp and a spicy tropical sauce bring me close to the waves and a margarita.

By: Bekie A. 

Lemon-Garlic Shrimp

1/2 lb of large gulf shrimp

Lemon Olive oil 2-4 Tbsp

2 cloves of Garlic smashed

1-2 tsp sea salt.

2 Tbsp Butter

3- Tbsp Lemon juice

–Combine everything into a bowl minus the shrimp. Microwave for 30 seconds until garlic is fragrant. Add shrimp to the bowl and stir until covered. Allow to marinate for 30 minutes before grilling over medium heat until pink (about 2-5 minutes).

Mesquite-Smoked Paprika

1/2 lb of large gulf shrimp

3 Tbsp of Mesquite Olive oil

2 tsp of Smoke paprika

2 Tbsp of worchestire sauce

Dash of Thyme

1 tsp of Sea salt

-Combine everything in a bowl and coat shrimp thoroughly. Marinate for 30 minutes before grilling over medium heat until shrimp is pink (about 2-5 minutes).

  

Spicy Jalapeño-Peach Dipping Sauce

1/2 cup of jalapeño pepper jelly

1/3 cup balsamic peach vinegar

1 tsp Smoke paprika

Dash of Hot paprika

–Combine everything in a large jar and heat in the microwave on 30 second intervals until melted. Whisk thoroughly. It can also be heated on the stove top.

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