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Shrimp and Cucumber Skewers

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Ingredients

Charred Onion-Tequila Sauce

½ Vidalia onion or other sweet onion, halved again, leaving root end intact

2 tablespoons olive oil

1 clove garlic

Zest of ½ lime

Juice of 2 limes

1 shot tequila

2 tablespoons coconut oil

Shrimp and Cucumber Skewers

2 pounds large shrimp, peeled

8–12 wooden skewers, soaked in cold water for at least 20 minutes

8 Kirby cucumbers, quartered lengthwise and cut into 1½-inch pieces

Coconut oil 

Kosher salt and freshly ground black pepper

Cilantro

Directions

Even cucumbers can benefit from a few minutes on the grill. Here, Satterfield grills them alongside shrimp and brushes them both with a tropical-flavored sauce.
“They cook superfast,” says Satterfield. “You could serve it as an entrée or as an appetizer on toothpicks while people are mingling.” 

– Susan Puckett

Cucumber skewers
Photo by Angie Moser

Charred Onion-Tequila Sauce

  1. Brush Vidalia onion with 2 tablespoons olive oil. Set on grill and cook until slightly charred on all sides.
  2. In blender or food processor, combine charred onion, garlic, lime zest and juice,
    tequila, and coconut oil. Blend until puréed. Transfer to small bowl.

Shrimp and Cucumber Skewers

  1. Heat charcoal or gas grill to hottest temperature. Thread shrimp onto skewers through top and bottom of shrimp, following its natural curve.
  2. Thread cucumbers onto separate skewers.
  3. Brush cucumber and shrimp with coconut oil and season with salt and pepper. Drizzle 1 teaspoon Charred Onion-Tequila Sauce onto each skewer.
  4. Place on hot grill and cook on both sides until done, approximately 3–4 minutes.
  5. Serve with remaining tequila sauce and garnish with cilantro.
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