Day two of Autumn and it’s 90ºF here in Kansas. But I suppose it doesn’t matter, whether you’re looking to hold on to Summer grilling or spice up the falling temperatures, this shrimp skewer recipe will not disappoint!
Lime Jalapeño Shrimp Skewers with Roasted Jalapeño Dipping Sauce Recipe
Yield: 6-8 servings
- 2 lb shrimp, peeled, deveined
- Sweetwater Spice Lime Jalapeño Fajita Bath
- 4 jalapeños
- 1 cup cilantro, minced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 clove garlic, minced
- Kosher salt, to taste
Place the shrimp on bamboo skewers and lay them in a shallow pan. Cover with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Marinate for 30-45 minutes.
Preheat your Yoder Smokers YS640 pellet grill to 450ºF, set up for direct grilling with GrillGrates.
To make the dipping sauce, place the jalapeños on the grill and cook until the skin is blackened on all sides. Place in a zip top bag and let steam 10-15 minutes. Remove from the bag, peel the skins from the flesh and scrape out the seeds and stem. Mince the flesh of the pepper and discard the rest. Then, combine the peppers with the cilantro, sour cream, mayonnaise, lime juice and garlic in a small container. Using an immersion blender (or small food processor or blender), process until the mixture is smooth. Store in the refrigerator.
Remove the skewers from the marinade. Strain the solids from the liquid marinade. Rub the solids all over the shrimp.
Grill the shrimp on both sides to achieve nice grill marks. Remove from the grill when the shrimp are opaque and an instant read thermometer inserted into the thickest part of the shrimp reads 130ºF. Serve immediately with the dipping sauce.
Start by peeling and deveining your shrimp. This will be a quick cook on the grill.
Time to add some flavor! Sweetwater Spice never disappoints. This citrus based bath really amplifies the brightness of the fresh shrimp.
To compliment the shrimp, we’re making a fire roasted jalapeño dipping sauce. This starts with getting a nice char on the outside of the peppers.
After steaming and peeling the skins from the jalapeños, you’re left with the tender smoky flesh of the pepper.
An immersion blender makes quick work of combining the rest of the dipping sauce ingredients, but a blender or food processor would work, as well.