Recipe courtesy of Mark Tarbell
Lime and Mescal Marinated Shrimp with Salsa Verde
1 hr 25 min
15 min
4 servings
1 hr 25 min
15 min
4 servings


  • 1/2 cup fresh lime juice
  • 1/2 cup mescal, such as Del Maguey
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1/2 cup fresh parsley leaves, finely chopped
  • 3 tablespoons mesquite honey
  • 4 scallions, thinly sliced
  • 3 shallots, minced
  • 2 serrano chiles, stemmed, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 cup olive oil
  • Salt and freshly ground black pepper
  • 1 pound large rock shrimp, peeled and deveined
Salsa Verde:
  • 3 cups fresh cilantro leaves
  • 1/3 cup canola oil
  • 1/3 cup toasted pumpkin seeds
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon toasted ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic


Prepare the marinade for the shrimp: In a large mixing bowl, combine the lime juice, mescal, cilantro, parsley, honey, scallions, shallots, chiles, garlic and 1/4 cup water. Slowly whisk in the olive oil and season with salt and pepper. Add the shrimp to the marinade, stirring to coat the shrimp. Let marinate, covered in the refrigerator, for 1 hour. Meanwhile, make Salsa Verde: Combine the cilantro,canola oil, pumpkin seeds, 1/4 cup water, lime juice, oregano, cumin, salt, pepper and garlic in a blender and puree until smooth. Pour into a small serving bowl and set aside. Preheat a grill to medium-high heat, about 350 degrees F. Remove the shrimp from the refrigerator and let drain for 5 minutes. Grill the shrimp over medium-high heat until cooked through, about 2 minutes on each side. Season the shrimp with salt and pepper. Serve immediately with Salsa Verde.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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