My favorite part of this dish is the guacamole ranch dipping sauce!
It complements the shrimp very well and many times I love to make
it as a dip for tortilla chips.
If you don't have access to a grill, you can also prepare this dish
using a grill pan or under a broiler.
=>>
20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers
Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and 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
Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.
Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.
Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.
Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.
Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.
Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.
Source: LongHorn Steakhouse
It complements the shrimp very well and many times I love to make
it as a dip for tortilla chips.
If you don't have access to a grill, you can also prepare this dish
using a grill pan or under a broiler.
=>>
20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers
Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and 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
Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.
Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.
Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.
Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.
Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.
Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.
Source: LongHorn Steakhouse
