Friday, November 4, 2011

Beach Bling: First Friday Spicy Marinated Shrimp

It’s First Friday today on the Life’s a Beach Blog.  That means it’s the First Friday of the month, an excuse to party.  The tradition that has its roots in the United States Air Force wherein fighter squadrons gathered as a way to build unit cohesion.  (Or so says Wikepedia.)  But Navy wardrooms celebrate it, too.  We’re going to give it a beach twist and dedicate the First Friday Beach Bling post to foods and drinks that one might serve at First Friday Beach Party.  So grab your favorite beach beverage and belly up to a bowl of Spicy Marinated Shrimp and relax while you watch the sun set over the water.

Spicy Marinated Shrimp
Source:  Anne, a fellow Navy spouse wine-drinking buddy from Coronado, CA

3 pounds uncooked shrimp, peeled, deveined and tails on.
¾ cup olive oil
½ cup finely chopped fresh cilantro
¼ cup white wine vinegar
3 tablespoons fresh lemon juice
3 jalapeno chilis, seeded and minced
3 large garlic cloves, minced
¼ teaspoon ground cayenne pepper
3 large lemons, slice
1 large red onion, sliced

Bring a large pot of water to boil.  Add shrimp and cook until pink and opaque, about 3 minutes.  Using a slotted spoon, transfer shrimp to a large bowl of ice water.  Drain.  Place shrimp in a large bowl.
Whisk oil, cilantro, vinegar, lemon juice, jalapenos, garlic and cayenne pepper in a medium bowl to blend.  Season with salt and pepper.  Pour the marinade over the shrimp.  Toss to coat.  Layer the shrimp, lemons and onions in a large glass bowl.  Pour remaining marinade over top.  Cover and refrigerate 4 hours before serving.
The shrimp pair well with a crisp pinio grigio or sauvignon blanc wine.

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