Shrimp and Cucumber Skewers

Atlanta's Miller Union Chef Satterfield's Table
Photo by Angie Mosier

Even cucumbers can benefit from a few minutes on the grill. Here, Steven Satterfield grills them alongside shrimp, brushing both with a charred onion-tequila sauce. “They cook super fast,” he says. “You could serve it as an entrée or as an appetizer on toothpicks while people are mingling.”

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Serves 4 as an entrée or 8 to 12 as an appetizer

    For the charred onion-tequila sauce:
  • ½ Vidalia 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
  • For the 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 for garnish

For the charred onion-tequila sauce:

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

For the 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. Thread cucumbers onto separate skewers.
  2. Brush both with coconut oil and season with salt and pepper. Drizzle 1 teaspoon charred onion-tequila sauce onto each skewer.
  3. Cook on hot grill on both sides until done, approximately 3-4 minutes total. Serve with remaining tequila sauce and garnish with cilantro.
  • Recipe By
    Steven Satterfield of Miller Union in Atlanta, Georgia
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