jalapeno-tequila marinated shrimp

★★★★★ 1 Review
rwaldner avatar
By Renae Waldner
from Austin, TX

This dish made with the following ingredients is not too spicy. If you want to kick it up, don't seed the jalapeno.

★★★★★ 1 Review
serves 6
prep time 45 Min
cook time 10 Min
method Grill

Ingredients For jalapeno-tequila marinated shrimp

  • 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
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    fresh ground pepper
  • 6 Tbsp
  • 2
    garlic cloves, chopped
  • 3 Tbsp
    chopped fresh cilantro
  • 2
    limes, cut into wedges

How To Make jalapeno-tequila marinated shrimp

  • 1
    Thread 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.
  • 2
    In 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.
  • 3
    Melt 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.
  • 4
    When 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.

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