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I've almost turned the corner in my anti-seafood stance, welcoming it with the open arms usually reserved for large chunks of slow-smoked meat. I've taken on this embarrassingly large aversion by pairing my foe with flavors I cannot resist, which is how this garlic-lime marinated shrimp came about.
Trying to add some heat and Tex-Mex flair to these shrimp, I put together a marinade heavy on the jalapeño, lime, and garlic with a little chili powder thrown in for good measure and color. The shrimp then soaked up the marinade for a half an hour before being quickly grilled over medium-high heat until just cooked through.
The jalapeño didn't pack the fiery punch I was expecting, but it did lend a nice fruitiness that complemented the lime and garlic combo well. The marinade was strong enough to coax me into throughly enjoying the shrimp, but not so heavy that it masked the shrimp's natural flavor, which I'm very slowly learning to like.