Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 2 habanero peppers, seeded and minced
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Special equipment needed: Grill
Step-by-step instructions:
1. In a small bowl, whisk together the habanero peppers, garlic, lime juice, olive oil, honey, salt, and black pepper.
2. Thread the shrimp onto skewers.
3. Brush the shrimp with the habanero-lime marinade.
4. Preheat the grill to medium-high heat.
5. Grill the shrimp for 2-3 minutes per side, or until cooked through.
6. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
5. Temperature:
Grill preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 11g
Carbohydrates: 6g
Protein: 23g
Sodium: 640mg
Substitutions for ingredients:
- Jalapeno peppers can be substituted for habanero peppers for a milder flavor.
- Lemon juice can be substituted for lime juice.
Variations:
- Add chopped cilantro to the marinade for extra flavor.
- Use the marinade for other seafood, such as scallops or fish.
Tips and tricks:
- Be careful when handling habanero peppers, as they are very spicy. Wear gloves if necessary.
- Marinate the shrimp for at least 30 minutes for maximum flavor.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the shrimp in a skillet over medium heat until heated through.
Presentation ideas:
Serve the shrimp on a platter with lime wedges and cilantro sprigs for garnish.
Garnishes:
Lime wedges and cilantro sprigs
Pairings:
Serve with rice and grilled vegetables for a complete meal.
Suggested side dishes:
Grilled corn on the cob, roasted sweet potatoes, or a green salad.
Troubleshooting advice:
If the shrimp are sticking to the grill, brush the grill grates with oil before grilling.
Food safety advice:
Make sure the shrimp are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Habanero peppers are native to the Yucatan Peninsula in Mexico and are known for their intense heat.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the shrimp as an appetizer or main dish.
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Region: Mexican