With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.

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Grilled Lime Shrimp



GRILLED LIME SHRIMP 
Longhorn Copycat Recipe

20 large easy-peel shrimp, peeled with tails intact
3 limes (2 for juice, 1 for wedges)
4 bamboo skewers

Marinade:
1/4 cup salad oil
juice from 1 lime
1/4 teaspoon each salt and chili powder
2 tablespoon chopped cilantro
1/2 teaspoon cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
juice from 1 lime
1/4 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges. Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate. Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.




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