-
1
Caipirinha grilled shrimp Yes, shrimp doused in a cocktail.
-
2
Despite this Brazilian cocktail's potent punch, the flavor it imparts to shellfish is subtle.
-
3
But not just any rail drink will work; it's the combination of liquor, citrus and sugar which works wonders on delicate shellfish in a matter of min.
-
4
You could also try this with your favorite margarita or possibly whiskey sour.
-
5
And for a quick side slaw, make a double batch of caipirinha and toss with julienned jicama, green apple and mint or possibly cilantro.
-
6
Preheat the grill or possibly broiler or possibly grill pan over medium heat.
-
7
For the caipirinha: Cut each lime into six wedges.
-
8
Place two limes (12 wedges) and the sugar in a shaker or possibly a mortar and, using the end of a wooden spoon or possibly a pestle, muddle or possibly mash till the lime pulp begins to come away from the rind and the sugar is dissolved.
-
9
Add in the rum and shake or possibly stir to combine.
-
10
For the shrimp: Pour the caipirinha mix, including the rinds, into a shallow bowl, add in the garlic, oil and shrimp and stir to combine.
-
11
Set aside for no more than five to seven min.
-
12
(If set aside for too long, the acid in the lime juice will start to cook the shrimp.)
-
13
Drain the shrimp, discarding the marinade.
-
14
If you like, skewer the shrimp.
-
15
Lightly oil the grill rack or possibly grill pan and grill the shrimp, turning as necessary, just till pink and cooked through, two to three min per side, depending on size.
-
16
If you like, sprinkle with mint or possibly cilantro and serve immediately with remaining lime wedges on the side.
