The first time I made this marinade I used it on chicken both on the bone and boneless breasts. It was a big hit. I've since used it on grilled shrimp, as shown here, and most recently on grilled fish. Grilled pork chops would be equally as good.
1Begin by cleaning and deveining shrimp if you did not purchase them that way. Place in a colander and rinse. Set to the side.
In a separate bowl, mix together all the remaining ingredients until combined.
Place clean and drained shrimp in a large Ziploc bag and pour the marinade over them. Place in the refrigerator and allow them to chill for 4 to 6 hours.
If you are using wooden skewers, be sure to soak them in water before filling them with the shrimp so they don’t burn on the grill.
Heat the grill to between 300 and 350 degrees. I grill these on a separate grilling rack I add to the top of the grill. I spray it with some cooking spray so the shrimp won’t burn.
Begin by placing your shrimp on the skewers. You want to get about 8 to 10 shrimp on each skewer.
Once done, place them on the grill rack, brush on some extra marinade and close grill. Allow to cook on one side for about 3 minutes. Flip them over and allow to cook on the other side. Mine went for about 7 minutes total. Just make sure you don’t over cook them or they become dry and rubbery.
If you are planning to cook these directly on the grill and not using a cooking rack, they may take less time to cook so you will need to watch them.
Once done, remove to a serving platter, serve them up with some lime wedges and enjoy. These would even be fantastic in a tortilla with some Pico de Gallo and avocado slices.