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Mince two jalapenos and combine with corona, buttermilk and salt.
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Slice the remaining 4 jalapenos and core out the seeds and membranes. Slip a shrimp through a jalapeno slice and skewer (optional).
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Place the shrimp in a 13 x 9 pan.
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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.