Jalapeno-Tequila Marinated Shrimp
By
Renae Waldner
@rwaldner
1
This dish made with the following ingredients is not too spicy. If you want to kick it up, don't seed the jalapeno.
Rating:
★★★★★ 1 vote
Serves:
6
Prep:
45 Min
Cook:
10 Min
Method:
Grill
Ingredients
- 2 1/4 lb
- shelled, deveined uncooked jumbo shrimp
- 2 c
- coarsely chopped loosly packed fresh cilantro
- 4-6
- jalapenos, veins and seeds removed, coursely chopped
- 1/2
- small onion, coarsely chopped
- 3
- cloves garlic, coarsely chopped
- 1/4 c
- fresh orange juice
- 1/4 c
- fresh lime juice
- 1/4 c
- extra-virgin olive oil
- 2 Tbsp
- tequila
- 1 tsp
- salt
- 1/2 tsp
- sugar
- 1/2 tsp
- ground cumin
- 1/2 tsp
- fresh ground pepper
- 6 Tbsp
- butter
- 2
- garlic cloves, chopped
- 3 Tbsp
- chopped fresh cilantro
- 2
- limes, cut into wedges
SHRIMP
MARINADE
GARLIC-CILANTRO BUTTER
GARNISH
How to Make Jalapeno-Tequila Marinated Shrimp
- 1Thread shrimp onto 6 (10-12")metal or bamboo skewers. (If using bamboo, soak in water 20 min.) Then insert 2 skewers into each shrimp to keep them from slipping. Arrange kebobs in shallow baking dish. OR you can skip this step completely and use a grilling basket (or foil) instead.
- 2In a food processor, combine cilantro, chiles, onion and 3 garlic cloves; finely chop. Gradually add all remaining marinade ingredients, processing until bright green paste forms. Pour minture over shrimp. Cover; refrigerate 30-60 min., turning several times to marinate evenly.
- 3Melt butter in small saucepan over medium heat. Add 2 garlic cloves and cilantro; cook 2 minutes or until garlic just begins to soften, stirring constantly.
- 4When ready to serve, heat grill or broiler. Drain kebobs and discard marinade. Place on grill over med heat or charcoal or broil 4-6" from heat 2-3 mins on each side or until shrimp turn pink, basting with garlic-cilantro butter. Serve with lime wedges.
