Recipe: Jimmy Buffets Shrimp Margaritaville

SHRIMP MARGARITAVILLE

1/4 cup Triple Sec
1/4 cup Tequila
1/4 cup fresh lime juice
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon grated lime rind
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound medium shrimp, deveined (tails on)
bamboo skewers, soaked

Mix first 8 ingredients in a shallow dish. Marinate shrimp for one hour.

Place on skewers and grill until pink and cooked through.
Serve with Spanish Rice.

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MARGARITAVILLE SHRIMP COCKTAIL
Servings: 6

1 tbsp ground cumin
1 tbsp salt
1 tbsp ground pepper
6 margarita glasses
12 lime slices
1 package Ready Pac Spring Mix (salad greens)
1 large California avocado, chopped
30 large cooked, peeled shrimp
FOR THE SALSA:
1/4 cup finely chopped Roma tomatoes
1/4 cup minced onion
2 Serrano chili peppers, minced
3 tbsp minced cilantro
3 tbsp margarita mix (with or without tequila)
1/2 tsp salt
1/4 tsp ground pepper

Mix together cumin, salt and pepper in small dish. Rub one lime slice around rim of each Margarita glass then dip in spice mix to rim the top of glass.

Mix together salsa ingredients.

Layer in each prepared Margarita glass 1/6 of the salad mix, 1/6 of the chopped avocado and 1/6 of the salsa. Garnish each with a lime slice.

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GRILLED SPICY SHRIMP
from WCPO-TV in Cincinnati, Ohio

1 1/2 to 2 lbs. fresh raw shrimp, cleaned, shelled, deveined can leave tail on
1/3 cup olive, peanut, or canola oil
1 tbsp. chili oil
2 tbsp. Cajun or Creole dry seasoning
Cayenne pepper to taste if not enough heat in Creole seasoning

Combine all ingredients except shrimp. Pour over shrimp in resealable plastic bag and marinate 1 1/2 hour to 2 hours. Grill just until shrimp turns opaque. Do not overcook shrimp.

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MARGARITAVILLE MARINADE
from WCPO-TV in Cincinnati, Ohio

1 1/2 - 2 lbs. fresh raw shrimp, cleaned, shelled, deveined can leave tail on if wish
1/2 cup lime juice, freshly squeezed
1/4 cup Tequila
2 tbsp. Triple Sec or freshly squeezed orange juice
2 garlic cloves, minced
2 green onions, sliced or chopped
1/4 tsp. kosher salt
1/4 to 1/2 tsp. red chile pepper flakes, crushed
1/4 cup canola oil

Mix all ingredients except shrimp together. Pour over shrimp in resealable plastic bag or in glass container. Shrimp need only to be marinated 1 1/2 hour to 2 hours. May also use for skinless, boneless chicken breasts or firm fish like fresh tuna. Grill shrimp until opaque this will only be a couple minutes per side. Do not overcook or shrimp will toughen. Can serve warm or chilled.

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JERK CHICKEN

4 halved frying chickens, skin on
Jamaican Jerk Paste

Wearing rubber gloves, rub the seasoning over the entire surface of the 4 pieces of chicken. Place the chicken in a glass baking dish, then cover with plastic wrap. Refrigerate overnight.

Preheat oven to 350 degrees F.

Transfer the chicken to a roasting pan, then place the pan on the center rack of your oven and roast for 1 hour or until the juices in the chicken run clear when the skin is pierced. Baste the chicken every 30 minutes.

When the chicken is roasted to your liking, use an oven mitt to remove the roasting pan from your oven. Serve hot or warm.

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Jimmy Buffets Mango Vinaigrette for Jerk Chicken Salad
Source: A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Grady Spears and Robb Walsh, Ten Speed Press
Yield: 4 cups

Make extra and keep a bottle in the fridge!

1/2 cup cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
1 1/2 teaspoons honey
1 teaspoon freshly squeezed lime juice
1 cup peeled, ripe mango pieces plus 1/4 cup peeled, finely diced ripe mango
1 1/2 cups olive oil
1/2 cup minced cilantro leaves
1/2 habanero pepper, stemmed, seeded, and minced
2 tablespoons thinly sliced scallions
Kosher salt to taste

Put the vinegar, mustard, garlic, honey, lime juice, and 1 cup ripe mango in a blender. Blend at medium speed. With the motor running, remove the top and slowly drizzle in the olive oil. The mixture should be thick and emulsified.

Fold the cilantro, habaneros, scallions, and diced mango into the dressing. If the dressing is too thick, thin with water.

Serve at once or store the dressing; it will keep for up to 4 days.