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 professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.