Jalapeño-Lime Shrimp

Name: Jalapeño-Lime Shrimp
Cuisine: American
Ingredients: ⅓ cup pickled jalapeño slices; ¼ cup pickling liquid from a jar or can of pickled jalapeños; ¼ cup corn oil; 3 tablespoons minced fresh cilantro; 4 scallions, sliced; 3 garlic cloves, halved; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; 1 pound peeled large shrimp (24 to 30 shrimp), preferably with tails left on; ½ cup seafood or chicken stock; ½ cup seafood or chicken stock; Juice of 1 lime; Slices of fresh red jalapeño or other red chile (optional), for garnish; Slices of fresh red jalapeño or other red chile (optional), for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Dean Fearing, a fearless Dallas chef, inspired this fiery Southwestern shrimp treat. It’s as classic a combo as Carolina pork and vinegar.

Ingredients

Jalapeño-Lime Marinade

⅓ cup pickled jalapeño slices
¼ cup pickling liquid from a jar or can of pickled jalapeños
Ju

Americas
United States
Carolina
Fish course
Pescatarian
Gluten-free

Method

Puree the marinade ingredients in a food processor or blender. Place the shrimp in a shallow, nonreactive dish or plastic bag. Pour the marinade over the shrimp and let the shrimp marinate at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Drain the shrimp from the marinade, pouring