While the shrimp is marinating – I made up this delicious Guacamole Ranch Dipping sauce. Throw a few things in the blender and you’re done. I got this handy avocado scoop at the Food Blog Forum I went to from Kitchenaid. It’s not something I thought I needed but it was handy!
The shrimp looked delightfully refreshing while it was marinating. I actually ran out of skewers so I just left them off – it all cooks the same.
I got out my handy-dandy grill pan – love this thing – I use it SO MUCH! I started using raw shrimp instead of cooked and will never turn back – in recipes anyway. For shrimp cocktail – the cooked is fine.
So there are a couple of recipes – you’ve got the marinade and the dip – but they both go together very quickly and have some of the same spices/ingredients. I guarantee you will love this dish – it’s super simple and super delicious! (Make sure you pin it now so you can make it later!)
Longhorn Steakhouse – Grilled Lime Shrimp
20 large shrimp, raw
3 limes (2 for juice, 1 for wedges)
4 bamboo skewers
1/4 cup vegetable oil
juice from 1 lime
1/4 tsp salt
1/4 tsp chili powder
2 Tbsp chopped cilantro
1/2 tsp. cumin
Guacamole Ranch Dipping Sauce
1/2 cup ranch dressing
1 ripe avocado
juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp cumin
1/2 tsp salt
1. Soak bamboo skewers in water for 30 minutes, cut 1 lime into 6 wedges
2. Take each skewer and put a lime wedge on first, followed by 5 shrimp in a u-shape; repeat for all skewers
3. Whisk together the ingredients for the marinade in a bowl. Reserve half marinade. Brush both sides of shrimp skewers with remaining marinade. Let marinate for 30 minutes.
4. Blend together the ingredients for the guacamole ranch dipping sauce in a blender and refrigerate.
5. Place the shrimp skewers on a medium heat grill. Grill 2-3 minutes on each side until the shrimp are firm and pink.
6. Transfer shrimp to platter, pour some reserved marinade over top and squeeze grilled limes on the skewers. Serve with dipping sauce.
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