A few weeks ago the WolfWise company contacted me and ask if I would be interested in reviewing and testing a couple of items for them, specifically a backpack and portable camping grill.
Honestly, I was more excited about reviewing the camping grill than the backpack. Mostly because I’m perfectly happy with the backpacks that I have and this vacation was planned and I knew it would be perfect to take to the beach. So off to Key West I go with my hopefully trusty grill.
I have to say it worked out perfectly. I threw it over my shoulder, hopped on a scooter and headed to the local seafood market. I call it a market but it was actually someone’s house. The sign out front read, “My husband fishes and I sell it”. I’m not making that up.
Not a professional sign either. Just a handwritten, very rough sign.
So, I roll up and patiently wait for the old lady to slowly make her way to the little stand she has out front. I can see her from the back yard making her way towards me, so slowly I wanted to pick her up and carry her to the small cooler filled with the local “today’s catch”.
The Key West pinks looked fantastic and I knew those little bad boys were gonna go perfect on my portable grill. They were the perfect size, not too big not too small. The pinkness and the texture – man I could eat these every day!
KEY WEST SHRIMP MARINADE
1.5 pounds of shrimp, whatever size you like, I like medium
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons of pineapple juice
1 tablespoon minced garlic
2 teaspoons of soy sauce
3-4 green onions diced
pineapple, bell pepper, onions optional
This marinade is for up to 1.5 – 2 pounds of shrimp. Combine above ingredients together in a large bowl, minus the optional veggies and shrimp. Once combined, add the shrimp and toss to coat. Let them hang out like that in the fridge for an 30 minutes to an hour.
If you’re using the veggies, you can toss them in too or you can make another batch of marinade, depending on how many veggies you’re using.
Skewer shrimp and veggies grill until shrimp turn pink. This doesn’t take long at all. 2-3 minutes on each side, depending on how hot your grill is and how big your shrimp are.
You can also just toss these in a pan as well instead of grilling. Skewering is not necessary, but when dealing with 1.5 pounds of shrimp it gets a little tedious to turn them one by one. Also, if you like your veggies a little more cooked, put them on a skewer all to themselves, because as I said, the shrimp only takes a few minutes so your veggies will just be getting warmed up.
These shrimp go great on their own, on a salad, shrimp tacos, dipped in sauce, skewered in a bloody mary. Love shrimp? Check out my coconut shrimp!