Grilled Shrimp with Blueberry Salsa

Grilled Shrimp with Blueberry Salsa


Shrimp and Marinade:
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1 jalapeno pepper, thinly sliced
1 garlic clove, minced
2 teaspoons lime zest
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 cup Latah Creek Huckleberry d'Latah
Freshly ground sea salt

Blueberry Salsa:
1 1/2 cups fresh or frozen blueberries, thawed
1/2 teaspoon lime zest
1 tablespoon fresh lime juice
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/4 cup Latah Creek Huckleberry d'Latah
1-3 tablespoons honey


Make the marinade for the shrimp first. Let marinate for at least one hour and up to 24 hours.

To make the marinade, combine all ingredients into a gallon ziploc plastic freezer bag; seal, and turn to coat shrimp. Place in refrigerator until ready to barbecue.

While the shrimp marinates, make Blueberry Salsa.

Pulse blueberries in a food processor or blender 4 to 5 times or until coarsely chopped and transfer to a medium bowl.

Stir in remaining ingredients, adding the honey last. When adding the honey, add a little and taste, then add more if you want more sweetness.

When you are ready to barbecue shrimp, preheat the grill. Remove shrimp from marinade; discard marinade. Place shrimp on skewers (4-5 for each skewer) for easier grilling.

Place shrimp on the barbecue and cook, 2-3 minutes per side, or until they turn pink.

Once cooked, place shrimp skewer on a plate and top with blueberry salsa and serve.

Ellena's Notes

This salsa recipe was originally made with cranberries, but I wanted to put it over my grilled shrimp one evening this summer. So I went to the store and found absolutely no cranberries...not even frozen! So, after collaborating with Natalie over the phone, we decided to try blueberries, since this was to pair with our Huckleberry d'Latah. The blueberries are not as thick-skinned as cranberries would be, but the resultant blended mixture was the perfect consistency. In fact, I will always make this salsa with blueberries, as I LOVED the flavor as well! And paired with our Huckleberry d'Latah....YUM!! The jalapenos in the marinade as well as the salsa matched wonderfully with the sweetness of the wine.

Pair this meal wonderfully with our Huckleberry d'Latah, Malbec, or Sangria.

Eat Simple, Eat Well, Ellena