Chef Nino from Rouses Markets prepares this tasty chili and lime shrimp on the grill.
WHAT YOU WILL Need:
- ½ teaspoon fresh lime zest
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2-3 tablespoons fresh-squeezed lime juice
- 3 cloves garlic, minced
- 1-pound Rouses Wild Caught Louisiana Shrimp, 20 depend
- 6-8 skewers
HOW TO PREP:
Mix all substances (apart from shrimp) with each other in a bowl.
Include shrimp to the bowl and toss to coat. Allow stand at home temperature for 10 minutes to marinate.
Thread shrimp on skewers, reserving marinade to baste even though cooking.
Position shrimp on grill about medium heat and cook dinner 3-7 minutes, or until finally shrimp turn pink, turning at the time and brushing with marinade occasionally.
Additional Information:
ROUSES Marketplaces:
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Previous Shell Rd.
- Cell, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 251-272-5026
- 25405 Perdido Beach front Boulevard
- Orange Seashore, AL 36561
- 251-272-5034
Hrs: 7am-10pm
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Drive soon after substantial university as a F-15 jet mechanic bundled a thirty day period at a distant foundation in the vicinity of Cagliari in Sardinia. Following earning a Bachelor of Arts from Trinity University in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College or university in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 decades. When Nino moved back to the United States, he settled in Houma, Louisiana, and began teaching non-public cooking courses. Impressed by his time in Italy, he then introduced the Mates of Italy Culinary Institute. Nino has taught month to month cooking courses and performed cooking demonstrations and activities for Rouses Marketplaces for above 10 decades. He has a minimal salt, gentle, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Marketplaces in Louisiana, Mississippi and Decreased Alabama.
You can obtain more of Nino’s recipes, Rouse Loved ones Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Decide on up your free of charge duplicate of the Rouses Journal at any Rouses Marketplace on the Gulf Coast.
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