Bourbon Lime Shrimp Skewers with Pecan Slaw and Hibiscus-Mint Tea

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Bourbon Prawns

There’s no need to skimp on the shrimp with this meal! Low in calories and fat, shrimp is packed with protein (18 grams per 3-ounce serving). This bourbon-and-lime-enhanced entrée is a wonderful spring meal for any occasion.


Shrimp Skewers
1 lb large (16-20) shrimp, peeled
1/4 c bourbon whiskey
1 1/2 limes, juiced
1 T balsamic vinegar
1 1/2 T honey
4 dashes Tabasco
1 t garlic, minced
1 T shallot, minced
1 pinch black pepper
1 pinch kosher salt

Spicy Pecan Slaw
1 bag (16 oz) coleslaw mix
1 red or yellow pepper, julienned
2/3 c glazed pecans
1/2 jalapeño, minced

1 c mayonnaise
1/2 T cider vinegar
pinch cayenne
pinch each salt and black pepper to taste
1/2 T honey

Hibiscus-Mint Tea
1 qt Santa Cruz Organic Hibiscus Cooler, chilled
16 oz black tea, chilled
1 oz fresh mint leaves, cleaned and stems removed
cane sugar to taste


Combine all shrimp skewer ingredients and let shrimp marinate for no more than 20 min (longer and they will toughen). Skewer shrimp and sauté in hot pan with a little oil until pink, approx 2 min per side. Grill if preferred. Serve over Spicy Pecan Slaw.

Mix slaw ingredients in a bowl. Combine dressing ingredients well and stir into slaw a little at a time until well coated. Taste and adjust seasoning. Serve immediately.

For Hibiscus-Mint Tea, combine ingredients well and adjust sweetness. Mint and hibiscus tea can also be brewed and chilled instead of using pre-made tea. Serve over ice.