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Enjoy sweet and spicy jalapeño-honey grilled shrimp paired with smoky, fire-roasted chipotle cowboy caviar. This vibrant dish combines fresh vegetables, black beans, and a zesty chipotle vinaigrette for a flavorful, crowd-pleasing meal. Pairs perfectly with a MoTito.
Ingredients | Serves 4-6
For the Shrimp
- 2 lb. shrimp, cleaned, tails on
- 2 tbsp. olive oil
- Zest of 1 lime
- 1 jalapeño, finely minced
- 2 cloves garlic, finely minced
- 1 tbsp. cilantro, finely minced
- 1 shallot, finely minced
- 1 tbsp. honey
- Salt and freshly cracked pepper
For the Chipotle Cowboy Caviar
- 1 can black beans, drained
- 1 can black-eyed peas, drained
- 2 ears corn, husks removed
- 1 large tomato, diced
- 1 green bell pepper, diced
- ½ red onion, diced
- ¼ cup fresh cilantro, chopped
For the Chipotle Vinaigrette
- 2 whole chipotles
- 1 clove garlic
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. coriander
- Juice of 1 lime
- ¼ cup sherry vinegar
- ¼ cup olive oil
- Salt and freshly cracked black pepper
To Prepare
To Prepare the Shrimp
Mix marinade ingredients and toss with shrimp. Refrigerate for 30 minutes. Grill 3-5 minutes per side until just cooked.
To Prepare the Cowboy Caviar
Blend vinaigrette. Grill corn until charred and cut off the kernels. Toss with beans, peas, vegetables and vinaigrette. Serve with the grilled shrimp.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
