Eds South Of The Border Marinated Shrimp Recipes

ZESTY GRILLED SHRIMP TACOS WITH SOUTH OF THE BORDER CORN AND COTIJA SALSA.

Steps:

• Add the shrimp to a bowl. Add the olive oil, juice + zest of 1 lemon, juice + zest of 1 lime, garlic, smoked paprika, chipotle chile powder, cumin and salt. Toss well and let the shrimp sit for 15-30 minutes.
• Meanwhile, make the salsa. In a bowl, combine the cotija cheese, corn, jalapeno, basil, cilantro and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.
• Heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for 3-4 minutes per side or until light char marks appear. I like to brush some of the marinade left in the bowl over the shrimp when I first put the shrimp on. Once done cooking, remove the shrimp from the grill and if desired squeeze with a little lemon and lime juice. Sprinkle with basil + cilantro.
• To serve, spread a little quinoa or rice inside each warmed tortilla. Add the watermelon and shrimp. Top with salad and garnish with cilantro. Eat!

ED'S SOUTH OF THE BORDER MARINATED SHRIMP

Steps:

• Bring a large pot of heavily salted water to boil and add the shrimp.
• Bring to a boil again and cook for 3 minutes.
• Drain the shrimp and rinse to stop the cooking.
• Peel as soon as the shrimp are cool enough to handle.
• Mince the onion, garlic, and jalapenos, chop the cilantro and add to the olive oil in a large bowl.
• Squeeze the limes and add to the bowl along with the shrimp and sugar, salt and pepper.
• Cover and refrigerate for a few hours.
• Serve with toothpicks and plenty of napkins.

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

SOUTH OF THE BORDER SHRIMP

Steps:

• Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
• In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
• In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.

SOUTH OF THE BORDER SHRIMP

Steps:

• Dry cleaned shrimp with paper towels.
• Heat butter in a large skillet over medium heat.
• Cook garlic in melted butter for 30 seconds.
• Add shrimp and cook 2 minutes more, stirring occasionally.
• Stir in the tequila, lime juice, salt and red pepper flakes.
• Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
• Add cilantro, stirring over heat for a few more seconds.
• Serve over hot rice.