Tailgate Recipe: Roadie’s Italian Shrimp
Some people refer to this time of year as Fall…I just refer to it as football season. I’m a USF fan, and when the Bulls play, my buddies and I turn the Raymond James parking lot into our temporary campground. While the players compete for a touchdown, we flex our chef muscles to see who can serve up the best tailgate plate. I’m not one to brag, but these Italian shrimp are worthy of a touchdown dance.
What you need:
2 pounds of shrimp (shelled and deveined)
2 (16oz) bottles of Italian dressing
¼ cup fresh squeezed lime juice
Two garlic cloves minced
butter (you can also use olive oil)
fine black pepper
aluminum foil pan
*Cuban bread or baguette
Preheat oven 350 degrees.
Butter the inside of the aluminum foil pan. Sprinkle the fine black pepper into a buttered pan so that the pepper coats the pan. Add the minced garlic, raw shrimp, two bottles of Italian salad dressing and ¼ cup lime juice. Place the shrimp in the oven and cook until pink, stirring occasionally.
Craft Brew Pairing: This dish pairs nicely with a Belgium-style Saison or a German- style Hefeweizen.
The shrimp are great on their own, but I recommend serving them on top of some freshly toasted Cuban bread to soak up the sauce. You can also serve the shrimp with a salad. What’s your winning tailgating dish?