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Chili-Lime Tri-tip & Shrimp

“You are all going to love this recipe. We love pairing grilled proteins with chilled sauces and salsas. The fresh vibrant vegetables and herbs with a splash of citrus will get you excited for outdoor cooking and grilling season. Add the perfect char and smokiness from the Yoder Smokers YS640 pellet grill and this recipe will quickly become your go-to-family dinner.”

INGREDIENTS

    Chile-Lime Sauce
  • 1 Jalapeño Pepper Small Diced
  • 1 Red Fresno Chile Pepper Small Diced
  • 1 Shallot Minced
  • 2 Garlic Cloves Pressed or Finely Minced
  • ½ cup Chopped Scallions
  • ½ cup Fresh Cilantro Minced
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Rice Wine Vinegar
  • 2 Tbsp Honey
  • ¼ cup Freshly Squeezed Lime Juice
  • ½ cup Cold Water
  • Kosher Salt to Taste
  • Coarse Ground Black Pepper to Taste

  • Tri-Tip and Shrimp
  • 1 Tri-Tip Steak
  • ½ lb 16/20 Jumbo Shrimp Deveined, Tail On
  • Extra Virgin Olive Oil
  • Your Preferred BBQ or Steak Rub
  • Kosher Salt to Taste
  • Coarse Ground Black Pepper to Taste

INSTRUCTIONS

  1. Combine all chile-lime sauce ingredients in a bowl and mix together. Set aside.
  2. Preheat the grill to 275 degrees and set up for indirect cooking.
  3. Remove the tri-tip from the refrigerator 30 minutes prior to cooking. Trim any excess fat or silver skin.
  4. Rub a small amount of extra virgin olive oil on all sides of the tri-tip and season all sides with salt, pepper and your preferred rub. Season the shrimp with extra virgin
    olive oil, salt and pepper.
  5. Place the tri-tip on the grill’s top rack or away from the direct heat and cook until 115 degrees in the center. Remove and let rest for 15 minutes. Increase the temperature
    of the grill to 500 degrees.
  6. Place the tri-tip over direct heat and char the steak to your desired temperature, 130 degrees for medium rare. Cover loosely with aluminum foil and rest for 10 minutes.
    Grill the shrimp and set aside.
  7. Slice the tri-tip against the grain. Top with the grilled shrimp and chile-lime sauce.
111 Views | 0 Comments

Chili-Lime Tri-tip & Shrimp

“You are all going to love this recipe. We love pairing grilled proteins with chilled sauces and salsas. The fresh vibrant vegetables and herbs with a splash of citrus will get you excited for outdoor cooking and grilling season. Add the perfect char and smokiness from the Yoder Smokers YS640 pellet grill and this recipe will quickly become your go-to-family dinner.”

INGREDIENTS

    Chile-Lime Sauce
  • 1 Jalapeño Pepper Small Diced
  • 1 Red Fresno Chile Pepper Small Diced
  • 1 Shallot Minced
  • 2 Garlic Cloves Pressed or Finely Minced
  • ½ cup Chopped Scallions
  • ½ cup Fresh Cilantro Minced
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Rice Wine Vinegar
  • 2 Tbsp Honey
  • ¼ cup Freshly Squeezed Lime Juice
  • ½ cup Cold Water
  • Kosher Salt to Taste
  • Coarse Ground Black Pepper to Taste

  • Tri-Tip and Shrimp
  • 1 Tri-Tip Steak
  • ½ lb 16/20 Jumbo Shrimp Deveined, Tail On
  • Extra Virgin Olive Oil
  • Your Preferred BBQ or Steak Rub
  • Kosher Salt to Taste
  • Coarse Ground Black Pepper to Taste

INSTRUCTIONS

  1. Combine all chile-lime sauce ingredients in a bowl and mix together. Set aside.
  2. Preheat the grill to 275 degrees and set up for indirect cooking.
  3. Remove the tri-tip from the refrigerator 30 minutes prior to cooking. Trim any excess fat or silver skin.
  4. Rub a small amount of extra virgin olive oil on all sides of the tri-tip and season all sides with salt, pepper and your preferred rub. Season the shrimp with extra virgin
    olive oil, salt and pepper.
  5. Place the tri-tip on the grill’s top rack or away from the direct heat and cook until 115 degrees in the center. Remove and let rest for 15 minutes. Increase the temperature
    of the grill to 500 degrees.
  6. Place the tri-tip over direct heat and char the steak to your desired temperature, 130 degrees for medium rare. Cover loosely with aluminum foil and rest for 10 minutes.
    Grill the shrimp and set aside.
  7. Slice the tri-tip against the grain. Top with the grilled shrimp and chile-lime sauce.
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