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This recipe comes from NASCAR driver Jimmie Johnson, who likes to wrap the shrimp in a flour tortilla along with guacamole, sour cream, and salsa for a tasty burrito. It's also good served over rice pilaf.

Jimmie Johnson, Mooresville, North Carolina
Recipe by Southern Living September 2006

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Recipe Summary test

prep:
20 mins
soak:
30 mins
chill:
20 mins
grill:
6 mins
total:
76 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wooden skewers in water for 30 minutes to prevent burning.

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  • Peel shrimp, and devein, if desired; set aside.

  • Combine olive oil and next 5 ingredients in a zip-top plastic freezer bag. Remove and reserve 3 Tbsp. marinade for basting.

  • Add shrimp to plastic bag; seal and shake to coat. Chill 20 minutes.

  • Remove shrimp from marinade, discarding marinade. Thread shrimp evenly onto skewers.

  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or just until shrimp turn pink, basting occasionally with reserved 3 Tbsp. marinade. Serve shrimp with lime wedges.

  • Oven method: Omit wooden skewers; combine shrimp and next 6 ingredients in a 13- x 9-inch baking dish. Bake at 450° for 10 to 12 minutes or just until shrimp turn pink.

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