Tequila-Marinated Shrimp with Ghost Pepper Persimmon Salsa

Ingredients

SERVINGS: 4 – 6 Serving(s)

For salsa

4–5 ripe persimmon (Fuyu or Eureka), any pits and skins removed
Juice of 1 large lime
1 tablespoon (or to taste) Nuclear Lighting by Pain Train Salsa

For marinade

½ cup tequila (gold)
Juice from 2 small limes
1 tablespoon olive oil
3 crushed and minced garlic cloves
1 tablespoon finely diced red onion
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt to taste
2 pounds large Gulf shrimp, peeled and deveined with tails on
Fresh cilantro and mint, to garnish

Preparation

To make salsa: Mix persimmon, lime juice and hot sauce in a bowl. Season to taste with sea salt and fresh ground black pepper. Cover and refrigerate for at least 1 hour, so flavors can infuse. The salsa can be made 24 hours ahead and kept in the fridge. Bring to room temperature before serving.

To make marinade: Mix tequila, lime juice, olive oil, garlic, onion and spices. Marinate the shrimp in this for an hour, tossing them around regularly.

To grill shrimp: Remove the shrimp from the marinade, season with salt and thread onto skewers (wood or metal). Keep the marinade to brush the shrimp as they grill. Cook on a hot grill for about 2 minutes each side, brushing with the marinade once or twice per side.

To serve: Spoon salsa on a plate, arrange shrimp skewers next to it and garnish with cilantro and mint.

Ghost Pepper Salsa - Pain Train Makes it Right

Want something really spicy? Who ya gonna call? Ghost pepper is something to fear—but not because there’s anything mystical or spooky about it. Ghost pepper demands respect because of its immense...

Ingredients

SERVINGS: 4 – 6 Serving(s)

For salsa

4–5 ripe persimmon (Fuyu or Eureka), any pits and skins removed
Juice of 1 large lime
1 tablespoon (or to taste) Nuclear Lighting by Pain Train Salsa

For marinade

½ cup tequila (gold)
Juice from 2 small limes
1 tablespoon olive oil
3 crushed and minced garlic cloves
1 tablespoon finely diced red onion
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt to taste
2 pounds large Gulf shrimp, peeled and deveined with tails on
Fresh cilantro and mint, to garnish

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