I spent the afternoon exploring the Laguna Atascosa National Wildlife Refuge which was great. This refuge is about 90,000 acres and the best part was the 15 mile Bayside Drive Tour. The tour has many spots where you can pull off and learn facts about the wildlife in the area or just enjoy spectacular views. In my wanderings, I saw an ocelot, a snowy egret grabbing a fish out of the ocean and flying away with it, and a full grown deer with a huge rack of antlers. All in all, it was a great afternoon. On my way back to the RV park, I stopped at a little fish market and bought these extra-large shrimp.
The shrimp were brushed with a sauce made with Sriracha, honey, fresh lime juice, minced garlic and fresh cilantro. They were then seasoned with salt and pepper before being grilled for a few minutes. These were stupendous. I served them over a creamy polenta to help offset the heat a little from the Sriracha and with a side of sauteed green beans.
This dinner was quick, flavorful and packed a punch of heat. This recipe is spicy, so if you like a little less spice, cut back the Sriracha to 1 1/2 tablespoons or just 1 tablespoon.
Sriracha Shrimp Skewers
Makes 3 to 4 servings
2 tablespoons Sriracha (less, if desired)
1 tablespoon honey
1 tablespoon fresh lime juice
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1 pound extra large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
In a small bowl, combine Sriracha, honey, lime juice, garlic, and cilantro.
Prepare the grill for direct cooking over medium-high heat.
Thread shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before grilling. Brush shrimp all over with Sriracha mixture and season to taste with salt and pepper. Grill shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center.
Recipe from Handle the Heat