Baja Shrimp Recipe
The gentle interior of Jonathan’s Cork offers instant refreshment and the cozy rooms provide welcome respite from the blaring Tucson sun. It is a desert oasis where one may indulge in small pleasures such as the sound of ice clinking against a margarita glass or the crisp taste of a chilled picnic wine such as Arizona’s own Callaghan Dry Riesliing. As the days give way to amjestic susnets, you can relax and enjoy light, tantalizing dishes such as our zesty Baja Shrimp appetizer.
1 small red bell pepper. … chopped
Half of a yellow bell pepper. . . chopped
2 jalapeno peppers. . . seeded and chopped
1/4 cup cilantro. … freshly chopped
1 Tbsp. garlic… freshly chopped
2 tsp. oregano… freshly chopped
18 large shrimp (12 -16 per pound)… peeled and butterflied
1/2 cup beer
Pinch of salt
Chop all peppers and herbs and toss in a bowl with the shrimp, beer and a pinch of salt. Pack tightly in a plastic container or Ziplock bag and refrigerate overnight.
Cook on the grill the next day. While grilling at first, be sure to leave as many vegetables on top of the shrimp as possible. All the vegetables add to the flavor as they cook with the shrimp.
Serve as an appetizer or double the recipe and use as an entree.