Grilled Shrimp with Caipirinha Vinaigrette
Description
Give grilled shrimp a tropical flavor with this Brazilian take, turning the classic Brazilian cocktail caipirinha into a delicious vinaigrette. Serve with your favorite salad or side.
Ingredients
1/2 t. finely grated lime zest
3 T. freshly squeezed lime juice
2 T. cachaça ( a distilled spirit made from sugarcane juice. It is the most popular distilled alcoholic beverage in Brazil.)
1/2 t. sugar
pinch Kosher salt
1/2 c. plus 2 T. extra-virgin olive oil, divided
freshly ground black pepper
Kosher salt
1 lb. (16 - 20 pieces) medium shrimp, peeled and deveined, tails on
non-stick cooking spray
2 T. freshly chopped cilantro
2 T. freshly chopped parsley
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Vinaigrette:
In a small bowl, whisk together lime zest, lime juice, cachaça, sugar, and a small pinch of salt, until the sugar and salt are dissolved.
Gradually whisk in ½ c. olive oil, a little at a time, until sauce emulsifies and starts to take on a thicker consistency and is well blended.
In a bowl, season shrimp with salt, pepper, and remaining 2 T. olive oil. Toss well.
Heat a hot grill on High; oil grates with non-stick cooking spray. (Grill can also be a grill pan on stovetop.)
Grill shrimp 2 - 3 minutes per side, until just cooked through and opaque in the center.
Transfer shrimp to a bowl; pour in vinaigrette; stir; garnish with cilantro and parsley.
Serve immediately.
4 servings.
** The vinaigrette can be made up to 3 days in advance, keeping it covered in the refrigerator. Bring the vinaigrette to room temperature and shake or whisk before using.