Chef Nino from Rouses Markets prepares this tasty chili and lime shrimp on the grill.

WHAT YOU WILL NEED:

  • ½ teaspoon fresh lime zest
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon oregano
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2-3 tablespoons fresh-squeezed lime juice
  • 3 cloves garlic, minced
  • 1-pound Rouses Wild Caught Louisiana Shrimp, 20 count
  • 6-8 skewers

HOW TO PREP:

Mix all ingredients (except shrimp) together in a bowl.

Add shrimp to the bowl and toss to coat. Let stand at room temperature for 10 minutes to marinate.

Thread shrimp on skewers, reserving marinade to baste while cooking.

Place shrimp on grill over medium heat and cook 3-7 minutes, or until shrimp turn pink, turning once and brushing with marinade occasionally.

MORE INFO:

ROUSES MARKETS:

  • 7361 Theodore Dawes Rd.
  • Theodore, AL 36582
  • (251) 653-7391
  • 1545 Gulf Shores Parkway
  • Gulf Shores, AL 36542
  • (251) 948-4715
  • 112 Saraland Loop
  • Saraland, AL 36571
  • (251) 675-8124
  • 4350 Old Shell Rd.
  • Mobile, AL 36608
  • (251) 380-0020
  • 6729 Spanish Fort Rd.
  • Spanish Fort, AL 36527
  • (251) 621-0552
  • 7765 Airport Boulevard #609
  • Mobile, AL 36608
  • 251-272-5026
  • 25405 Perdido Beach Boulevard
  • Orange Beach, AL 36561
  • 251-272-5034

HOURS: 7am-10pm

www.rouses.com

ABOUT THE CHEF: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.

You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.

All content © 2021, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 

 

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