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Jalapeno Lime Grilled Shrimp


  1. Clean, peal, and devein the shrimp. Place them in a medium bowl and pat them dry with a paper towel. Sprinkle the salt on the shrimp. 
  2. In a small bowl, mix the Cardenas Jalapeño Lime Balsamic and the Cardenas Persian Lime EVOO. Mix well with a fork until emulsified.
  3. Cover the shrimp with the balsamic and oil emulsion. Mix well and set aside to marinate for 10-15 minutes. 
  4. Put the shrimp onto the skewers, four shrimp per skewer.
  5. On a grill (or grill pan) over medium low heat, grill the shrimp for 2-3 minutes per side. 
  6. Remove from heat, drizzle with additional lime oil and balsamic, and garnish with the chopped cilantro. 
  7. Serve as an appetizer, or over rice and vegetables as an entree.

Serves 4. 

1 comment

  • We made this dish for dinner last night. It’s so easy and really delicious. We’ve had the jalapeno lime vinegar and didn’t know what to do with it. After seeing this recipe, we ordered the Persian lime oil and love the results of the two together. We will be making this again and soon. Thanks.

    Beth Thomas & Nick Figlo

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