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There is nothing like a good tailgate party, but when you make the wrong protein choice, well, you are so not the king (or queen) of the party.
Several years ago my brother and I went to a country music concert. We went tailgating with some friends beforehand, and when we pulled up, we were anxious to get started. The lot was full of merriment and echoes of laughter as others had already gotten their party started and the air was full of savory grilling scents.
Our mouths were watering before we exited the vehicle. We excitedly popped the trunk, opened a few drinks, heated up the mini grill, and threw those…
… frozen?! burgers on the grill. I was NOT in charge of the protein because frozen shouldn’t be tacked on to prepackaged burgers in MY vocabulary. Especially when the buyer cuts corners and buys CHEAP frozen burgers because “how bad can they be?” My friends, they were B.A.D. Like, inedibly bad. We ate rolls with condiments on them that afternoon. *Cue a sad country song*
Summer concert season is nearing an end, but fall and football go hand in hand. What better way to celebrate a new season than with a tailgating party? But what will you bring? You can not only avoid being the disgrace of the party by bringing a hit dish, but you can be a tailgating grill star with these super easy sweet and spicy shrimp kabobs.
Shrimp is the perfect protein for a tailgating party, or any grilling party really. No, it isn’t super cheap, but shrimp is easy to throw on the grill because you can serve up an amazing entree in no time. After all, the grill master’s time is better spent enjoying the party.
You will want to prep the shrimp ahead of time as you want it to soak up every bit of heat and flavor from the El Yucateco based marinade. Once you are ready to hit the road, wrap the shrimp kabobs up tightly and place between two layers of ice until you are ready to throw them on the grill.
Wondering where to get El Yucateco Hot Sauce? I found it at Walmart in the Hispanic section. One of the things I love about this hot sauce is that it doesn’t have a vinegar taste, while it still delivers that spicy mouthwatering kick of red habaneros. Now go enjoy that football game. May the best team win.
- 1/4 cup honey
- 2 tablespoons El Yucateco Salsa Picante de Chile Habanero
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon molasses to bring a sweet flavor depth (optional)
- 1 pound raw shrimp (20–25 count size)
- Mix together all marinade ingredients. Blend until smooth.
- Devein and peel large shrimp.
- Marinate shrimp for 1+ hours.
- Add shrimp to skewers, alternating with favorite veggies if you wish.
- Grill on preheated grill for 2-3 minutes per side, until just cooked through.