This dish features two iconic Chilean ingredients, merquèn and brandy-like pisco (in a pinch, you can use white tequila or rum instead).
Ingredients
- Juice of 1 lime
- 1/4 cup pisco
- 1 1/2 teaspoons honey
- 2 teaspoons merquèn
- 1 teaspoon sea salt
- 1/4 cup extra virgin olive oil, plus more for basting
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 limes, quartered, for serving
Directions
Step 1
In a small bowl, whisk the lime juice, pisco, honey, merquèn, and salt until the salt dissolves. Add the olive oil and whisk until the mixture is emulsified. Place the shrimp in a bowl large enough to hold them. Gently toss with the marinade. Cover and refrigerate for 30 minutes. Drain the shrimp and thread onto bamboo skewers.
Step 2
Heat your grill to medium-high. Brush and oil the grill grate. Arrange the shrimp skewers on the grate. Grill for 3 minutes per side, basting with olive oil, or until the shrimp are lightly charred and opaque. Baste a final time. Remove the shrimp from the skewers before serving with the limes.
Serves 4