Tequila-Marinated Shrimp with Ghost Pepper Persimmon Salsa

Persimmons ripen in September as the season for hot peppers and Gulf shrimp continues.

By / Photography By | September 01, 2016

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.

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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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