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Coyote Cafe's Spicy Grilled Shrimp and Melon Salad
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- #14205

2-5 hrs
ingredients
15 dried chilies de arbol (or cayenne chilies)
1 1/2 cup olive oil, for the marinade
1 teaspoon salt
2 cloves garlic, sliced
1 bunch cilantro, sliced
2 tablespoons fresh lime juice
35 medium unpeeled shrimp, heads removed
4 cups watermelon, cantaloupe, and honeydew mix, diced in 1/2" pieces
3 tablespoons sugar
1/2 cup mint leaves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
3 cups Romaine lettuce (rib removed), cut in wide strips
directions
Grind the chilies in a spice mill to form a powder.
In a bowl, mix chili powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature or overnight in a refrigerator.
Combine melons, sugar, mint, lime juice and vinegar, and refrigerate for at least 30 minutes.
Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes and set aside to cool.
Toss the Romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly.
Peel the shrimp and toss lightly in some of the reserved marinade. Place melons and shrimp on Romaine.
CDKitchen Note: We find it hard to believe that the Coyote Cafe actually reuses marinade. Our suggestion is to reserve the necessary amount BEFORE marinating the shrimp.
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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