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Prep Time: 60 Minutes Cook Time: 8 Minutes |
Ready In: 68 Minutes Servings: 5 |
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This recipe came from our local paper. The original recipe did not peel the shrimp but I prefer to do that when they are cold instead of hot. We do not always skewer the shrimp. I have also cooked them on the stove top in a hot skillet and had it come out fine. It is a favorite in my family, often being requested for birthday dinners. Prep times includes 30 minutes of marinating time. Ingredients:
2 lbs large shrimp, peeled |
1/4 cup fresh lime juice |
1/4 cup tequila |
2 garlic cloves, minced |
2 shallots, finely chopped |
2 teaspoons cumin |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup olive oil |
Directions:
1. Wisk together lime juice, tequila, garlic, shallots, cumin, salt and pepper; Slowly add olive oil. Taste for seasoning.
2. Place shrimp in glass or ceramic dish or large plastic bag.
3. Pour marinate over shrimp and marinate 1/2 to 4 hours.
4. Soak bamboo skewers in cold water for at least 1 hours.
5. Prepare the barbecue for medium heat grilling.
6. While grill is heating, thread the shrimp on the skewers.
7. Grill the shrimp on each side for about 4 minute or to desired doneness.
8. Do not overcook.
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