1 jalapeño chile pepper, seeded and minced, optional
1 lb peeled, deveined and tail-on large shrimp (raw fresh or frozen, defrosted and drained)
High-heat cooking oil (such as grape seed or safflower), as needed
Pinch each sea salt and fresh ground black pepper
Large bamboo skewers, soaked in water for 1 hour
In a medium bowl, combine tequila lime juice and zest, cilantro, olive oil, honey and jalapeño (if using). Transfer shrimp to a large resealable bag or container and pour marinade over shrimp, tossing gently to coat. Transfer to refrigerator to marinate for 1 to 3 hours, turning occasionally.
Preheat a grill to medium and brush grates with cooking oil. Remove shrimp from marinade, discarding any excess marinade. Sprinkle shrimp with salt and black pepper and thread onto skewers. Grill shrimp for 2 to 3 minutes per side, turning once, until firm, opaque throughout and pink in color.
A popular Mexican seasoning blend, Tajín is often sprinkled on mango or melon. It contains dried and ground chiles, salt and dehydrated lime juice, so it’s Whole30 compliant. Urban suggests using this recipe for a backyard barbecue, but we love it on an indoor grill to serve on game day as well.
This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.
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