These Grilled Tiger Shrimp are simply the best appetizer in the world. Not only are they delicious, but they're also low in fat! And that combination makes them a recipe worth knowing about and sharing with friends. I've made this recipe countless times, and they are always the first appetizer to disappear. The secret is the very simple marinade of olive oil, lime juice, garlic, scallions and cilantro, which when left to do its magic, results in wonderfully succulent and tangy 'sea bugs'.
The Chipotle Mayo offers a smoky counterpoint to the fresh tangy flavours of the tiger shrimp, which you can buy pre-made from Mike's Fish Market at the St. Lawrence Market or make it from scratch. I always buy colossal tiger shrimp when making this recipe, which makes for a spectacular presentation, but you can also use large or extra large. Just ask Bubba!
Grilled Tiger Shrimp with Chipotle Mayo
Serves 6 guests - 4 pieces each
3 tbsp fresh lime juice
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
3 scallions, chopped
2 garlic cloves, minced
24 colossal tiger shrimp, peeled and deveined
1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice
- Combine the lime juice, oil, cilantro, scallions, garlic and a pinch of salt in a bowl. Add the shrimp and toss to coat. Cover the bowl with cling wrap or store in a resealable plastic bag, and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
- For the Chipotle Mayonnaise, add all the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
- Heat a grill or grill pan to medium-high. Drain marinade from shrimp and discard. Grill shrimp until just opaque, about 3 minutes per side. Serve either warm or at room temperature with some spicy chipotle mayonnaise.