Mezcal Shrimp Skewers

Casual Dinner For a Crowd.

Mezcal Shrimp, Marinated Skirt Steak, and Cherry Tomato Corn Salsa.

I am lucky enough to have family that have a house up near the lake in Southwest Michigan. If you saw my latest video, I took some time to be with family and enjoy the summer weather. Which in turn, also allowed me to test my *private chef* abilities by making dinner for 8.

It’s no secret that my favorite food group is carbs (pasta). But when feeding large groups in casual settings I think the lighter the meal the better. And if you can cook everything on a grill, that gives you the ability to not be trapped in the kitchen for too long and still be present. :) And if you want to add a carb throw in some store bought sides like potato salad, rice, pasta salad, bread, etc.

Drink Suggestions: When hosting I always suggest a couple bottles of sauvignon blanc, pinot grigio and rose along with some light beer (i.e Coors light, Modelo, Corona) you get this gist. The less hands on the better.

Lets jump into the spread!

Mezcal Adobo Shrimp Ingredients

• 1 Lb Jumbo Shrimp (~10-15 Shrimp)

• 2 Tbsp Adobo Sauce

• 1.5 oz. Mezcal

• 2 Limes Juiced

• 2 Cloves Garlic Grated

• 1 tsp Chili Powder

• 1 tsp Paprika

• 3 Tbsp Cilantro Finely Chopped

• 2-3 Tbsp Olive Oil

• Salt and Pepper

Instructions:

Add all ingredients of the marinade to a bowl, whisk and stir. Add shrimp. Mix marinade well into the shrimp. Cover and allow shrimp to marinade for 15 Minutes. Skewer the shrimp through the bottom and top to ensure they do not fall off the skewer. Place on a grill and cook 2-3 minutes per side until pink and no longer opaque. Serve and Garnish with lime wedges, cilantro and Jalapeno slices.

Marinated Skirt Steak Ingredients (6 Servings)

• 3-4 lbs Skirt Steak/Flat Iron Steak

• 3 Limes Juiced

• 2 Oranges Juiced

• 1/3 Cup Cilantro Chopped

• 4 Cloves Garlic Grated

• 1/3 Cup Olive Oil

• 3 Tbsp Adobo Sauce

• 3 oz. Mezcal

• 1 tsp Chili Powder

• 1 tsp Cumin

• Salt

• Pepper

Instructions:

Add all ingredients to the marinade. Add steak. Cover and refrigerate for 1-4 hours. Remove from the marinade. Pat excess moisture off with a paper towel. Sear the steak on the grill (high heat) for about 3 minutes each side or until internal temperature reads to your desired temperature (I always pull my steaks at roughly 120ºF) rest steak for 5 minutes before slicing.

Cherry Tomato Corn Salsa:

• 2-3 Corn Cobs, kernels cut off the cobs

• 1 Jalapeno Diced

• 1 Pint Cherry Tomatoes diced

• 1 Tbsp Adobo Sauce

• Salt and Pepper.

• 1/2 tsp Chili Powder

• Squeeze of Fresh Lime Juice

Instructions:

Using a cast iron or grill proof skillet, add a small amount of avocado oil. Add corn, jalapeno, and cherry tomatoes. Cook for 2 minutes, add 1 Tbsp of adobo sauce and season with salt, pepper and chili powder. Once corn is tender and jalapenos have become softened squeeze over a bit of fresh lime juice. (5-7 minutes total cook time) Cover until ready to serve.

Fajita Style Peppers and Onions

• 4 Bell Peppers Large Diced

• 1 Onion Large Diced

• Salt and Pepper

• 1 tsp Chili Powder

• 1 tsp Paprika

• 1 Tbsp Olive Oil

Instructions:

Wash and Cut all vegetables. Season with salt, pepper, chili powder and paprika. Drizzle over a little olive oil and work the seasoning into the vegetables. Over medium heat in a skillet cook vegetables until tender. (7-10 Minutes).

Serve and Enjoy!

Happy cooking and happy eating :)- Kristen Faith