Over the Labor Day weekend, many will celebrate the end of summer with friends and family. So as you say goodbye to the heat and hello to football tailgating season, how about trying this great recipe from Anheuser-Busch’s master chef Sam Niemann? Offer your guests the following dish and send them home smiling. Also give them a breath mint as there’s lots of garlic in this recipe. Enjoy!
BUD LIGHT LIME BRAISED SHRIMP
Makes 36 pieces
1/4 cup Light olive oil
10 cloves Garlic (large, diced)
12 oz. Bud Light Lime
1/4 tsp. Cayenne pepper (you can also chop a serano or jalapeño chili for more bite)
36 pieces Shrimp (raw, peeled, de-veined)
6 Limes, cut in half
Salt and black pepper to taste
In a large skillet, on high heat, add the olive oil and garlic. Cook for 2 to 3 minutes. Add the shrimp, season with cayenne pepper, salt and black pepper. Cook 2 to 3 minutes and then add the Bud Light Lime and limes. Finish cooking the shrimp, about 5 more minutes or until shrimp are firm and white inside.
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