Grilled shrimp

 

FOR THE SHRIMP MARINADE:

Olive oil
Fresh garlic
Fresh jalapeno
Brown sugar
Smoked paprika
Chili powder
Garlic powder
Onion powder
Cumin
Kosher salt
Black pepper

FOR THE SHRIMP SKEWERS:

Extra Jumbo shrimp:  “16 to 20 per pound”, also meaning that there are 16 to 20 shrimp in a pound.
Fresh lime and cilantro: 

Shrimp does not take long to grill, especially over medium-high heat. Once the shrimp are nicely charred and no longer opaque, they’re done.

Heat grill to medium-high.
Clean grill grates well. Then oil the grates.
Grill shrimp for 3 to 4 minutes per side. Do not overcook.

Weeknight Paella

 

Quick Pickled Onions

1 cup red wine vinegar

1/3 cup sugar

1/8 teaspoon table salt

1 red onion thinly sliced

Microwave vinegar, sugar and salt in medium bowl until simmering, 1-2 minutes. Add onion and let sit, stirring occasionally for 45 minutes. Drain and refrigerate for up to one week.