Ingredients For the charred onion-tequila sauce: ½ Vidalia onion, halved again, leaving root end intact 3 tablespoons Persian Lime Olive Oil 1 clove garlic Zest of ½ lime Juice of 2 limes 1 shot tequila 1 tablespoon Coconut White Balsamic Vinegar

For the shrimp and cucumber skewers: 2 pounds large shrimp, peeled 8-12 wooden skewers, soaked in cold water 8 Kirby cucumbers, quartered and cut into 1½-inch pieces Cilantro and Roasted Onion Olive Oil Kosher salt and freshly ground black pepper Cilantro for garnish

For the charred onion-tequila sauce: Brush onion with 2 tablespoons Persian Lime Oive Oil. Set on grill and cook until slightly charred on all sides. In a blender or food processor, combine charred onion, 1 tablespoon Persian Lime Olive Oil, garlic, lime zest and juice, tequila, and Coconut White Balsamic Vinegar. Blend until puréed. Transfer to a small bowl.

For the shrimp and cucumber skewers: Heat charcoal or gas grill to hottest temperature. Thread shrimp onto skewers through top and bottom of shrimp, following its natural curve. Thread cucumbers onto separate skewers. Brush both with Cilantro and Roasted Onion Olive Oil and season with salt and pepper. Drizzle 1 teaspoon charred onion-tequila sauce onto each skewer. Cook on hot grill on both sides until done, approximately 3-4 minutes total. Serve with remaining tequila sauce and garnish with cilantro.

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