Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup Khrenovina (horseradish vodka)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced
- Skewers
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a large bowl, whisk together Khrenovina, olive oil, garlic, salt, and black pepper.
2. Add shrimp to the bowl and toss to coat with the marinade.
3. Cover and refrigerate for at least 30 minutes.
4. Preheat grill to medium-high heat.
5. Thread shrimp onto skewers, alternating with lemon slices.
6. Grill shrimp skewers for 2-3 minutes per side, until shrimp are pink and slightly charred.
7. Remove from grill and serve immediately.
Time:
Preparation time: 40 minutes
Cooking time: 6-8 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 3g
Protein: 23g
Substitutions for ingredients:
- If Khrenovina is not available, substitute with regular vodka and add 1 tablespoon of horseradish.
- Canola oil can be used instead of olive oil.
Variations:
- Add diced jalapenos to the marinade for a spicy kick.
- Substitute shrimp with scallops or cubed chicken.
Tips and tricks:
- Soak skewers in water for 30 minutes before grilling to prevent them from burning.
- Don't overcook the shrimp, they will become tough and rubbery.
- Serve with a side of grilled vegetables for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a platter with lemon wedges and fresh herbs.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Grilled vegetables, rice pilaf, 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 shrimp are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Khrenovina is a traditional Russian spirit made from horseradish.
Flavor profiles:
The Khrenovina adds a spicy kick to the shrimp, while the garlic and lemon add brightness and acidity.
Serving suggestions:
Serve as an appetizer or main course.
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