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Sunday, November 6, 2016

Baja Shrimp

1 small red bell pepper, chopped
 Half of a yellow bell pepper, chopped
2 jalapeno peppers, seeded and chopped
¼ cup cilantro, freshly chopped
1 Tbsp garlic, freshly chopped
2 tsp oregano, freshly chopped
18 large shrimp (12 -16 per pound), peeled and butterflied
½ cup beer
Pinch of salt

Chop all peppers and herbs and toss in a bowl with the shrimp, beer and a pinch of salt. Pack tightly in a plastic container or Ziplock bag and refrigerate overnight.
Cook on the grill the next day. While grilling at first, be sure to leave as many vegetables on top of the shrimp as possible. All the vegetables add to the flavor as they cook with the shrimp. Serve as an appetizer or double the recipe and use as an entree.

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