provided by Omaha Steaks
Tequila-Marinated Grilled Shrimp and Pineapple Skewers with Papaya Relish
For the Relish:
2 papayas, seeded, peeled, and diced
1 red onion, finely diced
1 small Asian pear, or 2 Bosc pears, peeled, cored, and finely diced
2 canned chipotle chiles in adobo sauce, minced
¼ cup sugar
¼ cup water
3 tablespoons apple cider vinegar
For the Marinade, Shrimp, and Pineapple:
Juice and zest of 6 limes
Juice and zest of 4 oranges
1 teaspoon minced garlic
½ cup good-quality tequila (such as Herradura silver)
½ cup unseasoned rice wine vinegar
2 teaspoons dried red pepper flakes (optional)
1½ pounds jumbo shrimp, peeled, deveined, washed, and patted dry
1½ cups fresh pineapple cut into 1-inch cubes
To prepare the relish, place half of the papayas, the onion, pear, chiles, sugar, water, and vinegar in a saucepan and bring to a boil, stirring often. Turn down the heat to a simmer and cook for 40 minutes, stirring occasionally. Transfer to a mixing bowl and add the remaining papaya. Let cool.
While the relish is cooling, prepare the marinade. Place the citrus juices and zests, garlic, tequila, vinegar, and pepper flakes in a mixing bowl and add the shrimp and pineapple. Let marinate in the refrigerator for 30 minutes (do not marinate any longer or the shrimp will “cook” in the marinade).
Remove the shrimp and pineapple from the marinade and thread onto 8 bamboo skewers that have been soaked in water for 30 minutes or metal skewers. (If possible, use 16 skewers: place the shrimp and pineapple on 2 parallel skewers to keep them from spinning around and cooking unevenly.) Grill the skewers over direct high heat for 2 to 3 minutes per side, or until the shrimp are cooked through and pink all over.
Place 2 skewers on each plate and serve with the relish.
Credit to: "Let’s Grill" authored by Frederick J. Simon (Owner and Vice-President of Omaha Steaks International) and John Harrison.
Ships Tue, Jul 29