They’re marinated in Corona and fresh jalapeno, but I also added buttermilk to mellow out the bite, so they’re not super spicy. You could also try Bud Light with Lime or Michelob Ultra Lime Cactus instead of Corona.
A fresh jalapeno ring around the outside gives them added color and a pop of flavor.
- 8 fresh jalapenos
- 2 bottles Corona
- 1 cup buttermilk
- 1 tsp. salt
- 2 lbs. shrimp
- lime juice
Mince two jalapenos and combine with corona, buttermilk and salt.
Slice the remaining 4 jalapenos and core out the seeds and membranes. Slip a shrimp through a jalapeno slice and skewer (optional).
Place the shrimp in a 13 x 9 pan.
Pour the marinade on top, and let the shrimp soak in the fridge for about 30 minutes.
Heat the grill on high, remove the shrimp from the Corona and grill 2-3 minutes per side, or until pink.
Drizzle with fresh lime juice and sprinkle with a pinch of salt.