Mojito-Lime Shrimp with Pico de Gallo


2 lbs. Large Shrimp (peeled & deveined)


3 Limes (juiced and zested) about 1/2 cup juice
12 Mint leaves (chopped fine)
2 tsp. Splenda or Stevia Extract in the Raw
1 tsp. Sea Salt
1/2 tsp. Garlic Powder
1/4 tsp. Rum extract
Pepper to Taste

Pico de Gallo

6 Plum Tomatoes (2 pureed, 4 diced)
1/2 Vidalia Onion (finely chopped)
1 cup Cilantro (chopped)
2 Limes (zested and juiced)
1 JalapeƱo (seeded and finely diced)
1 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste

For the pico de gallo:  Combine all ingredients and chill for at least 30 minutes.

For the mojito shrimp:  In a stainless steel bowl add mint and sweetener.  Muddle the leaves with the sweetener then add the rest of the marinade ingredients and whisk together.
Add the shrimp to the marinade and toss together.  Let the shrimp sit in the marinade for at least 10 minutes.  Toss the shrimp every 5 minutes or so to distribute the marinade evenly.
Meanwhile preheat your outdoor grill and grilling platter.  Once the grill is ready add some shrimp and cook for 4 to 5 minutes then turn the shrimp over and cook for another 2 to 3 minutes.  Repeat this process until all the shrimp has been cooked.

Serve with some of the homemade pico de gallo and enjoy!


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