Tailgating Recipes: Week 6 – Garnet Grilled Shrimp
The Gamecocks are looking at a tough Saturday in Columbia as they take on number 1 ranked, Alabama at home. South Carolina is coming off a tough loss to Auburn followed by a bye week, and Alabama’s impressive 31-6 win against the Florida Gators last week has them on a high. With less than 15 meetings in more than 70 years between these teams, what happens on the field matters all the more! South Carolina does not have the past on their side, since they have only won against the Tide twice. If the Gamecocks can win it at home, it will make the history books!
I have been excited to make two of my favorite things — shrimp and a great Southern cocktail you are sure to love! With South Carolina shrimp in season, I couldn’t resist making tailgate fare for this game! I love shrimp, especially when they are this easy to make!
Shrimp on the grill is great, but a marinade makes it even better! Especially this one that is packed with heat! For every one pound of deveined and peeled large shrimp, make a marinade using 1/3 cup of olive oil, 1 tablespoon chili powder, 1 teaspoon of black pepper, 1 teaspoon of hot sauce, 1/2 teaspoon of salt, 4 cloves of pressed garlic, and the juice of one lime. Mix the ingredients together, and set aside.
Using metal skewers or pre-soaked bamboo skewers, thread the shrimp. You may prefer to use two skewers to keep the shrimp from rotating. As always, you can make this recipe your own; I suggest adding veggies! Next, lay the skewers flat in a shallow pan or in a large zipper bag with the marinade for about 30 minutes.
After marinading, reduce the heat on the grill to medium and place the skewers above direct heat. They are going to cook very fast, and you will only need about 2 minutes per side. When the shrimp are opaque, remove them from the grill, and enjoy!
I love a brand of vodka made in South Carolina, about 30 minutes south of Charleston. The distillery was the first to create handcrafted sweet tea vodka, and they are certainly the best! Not just because they were the first, but also because they use locally grown, fresh ingredients mixed with sugar cane from Louisiana. One of my favorite drinks made with the original Firefly Sweet Tea Vodka, is a Spiked Arnold Palmer. While most make their’s with a combination of store bought lemonade, I like mine to have as authentic of a taste as the Firefly — so I make it with fresh squeezed lemon juice. Mix 4 ounces Firefly Sweet Tea Vodka, 3 ounces water, 1 ounce fresh squeezed lemon juice, and 1 ounce agave nectar. Serve in a mason jar (the same way you would catch a firefly on a Southern evening), with a slice of lemon and fresh mint! Enjoy a weekend of Southern spirits and fresh shrimp, but most importantly come back next week for another gameday of grub!
List of Ingredients & Cooking Items
Don’t Forget to Pack for the Tailgate:
- Shallow pan or large zipper bags
- Tongs for flipping
What You Should have in your Pantry:
- Olive Oil – 1/3 cup
- Chili Powder – 1 tbsp.
- Black Pepper – 1 tsp.
- Hot Sauce – 1 tsp.
- Salt – 1/2 tsp.
- Garlic – 4 cloves
- Agave Nectar – 1 oz./drink
What You Need to Buy:
- Shrimp – 1 lb.
From Your Stash:
- Firefly Sweet Tea Vodka – If it’s not in your stash already, it needs to be!!