2 lbs shrimp, peeled and de-veined
½ cup Jai Alai IPA
3 cloves of garlic, peeled
Juice of 2 limes
1 tbsp honey
2 habanero peppers, stemmed and seeded*
¼ cup red onion, finely chopped
¼ cup cilantro, loosely packed
2 tsp dijon mustard
about ¾ cup oil (extra virgin olive, canola, grapeseed)
Kosher salt and freshly ground black pepper to taste
Add Jai Alai, garlic, lime juice, honey, habanero peppers, red onion, cilantro, dijon and salt and pepper to a blender. Blend, slowly pouring in ½ cup of oil. Split sauce into 2 bowls – one for brushing and one for serving.
Skewer shrimp. If using wooden skewers, first soak them in water for 15 minutes to an hour before threading with shrimp. Drizzle with remaining olive oil and season with salt and pepper.
Heat a grill over high heat. Grill shrimp, brushing with habanero-IPA sauce, until opaque – about 2 minutes per side. Discard the rest of the “brushing” sauce.
Serve shrimp with reserved sauce.
*Start with one habanero for a less spicy sauce. Handle with gloves if you haven’t cooked with them before.
Pick up a 6-pack of Jai Alai IPA where great craft beer is sold – click here to find it near you; and check out more recipes like this one by our friends at Beer Belly.