Margarita Shrimp

The tequila-and-lime cocktail struts its stuff as a marinade for grilled shrimp. Because it is cooked, the marinade yields plenty of flavor but no alcoholic jolt.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 6
 

Ingredients

MARINADE

1/4
cup tequila
1
tablespoon finely chopped fresh parsley
2
tablespoons lime juice
2
tablespoons oil
1
tablespoon honey
1
teaspoon grated orange peel
1/4
teaspoon hot pepper sauce

KABOBS

24
fresh uncooked large shrimp (about 1 1/2 lb.), shelled, tails left on and deveined
2
medium limes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: In large nonmetal bowl or resealable food storage plastic bag, combine all marinade ingredients; blend well. Add shrimp; turn to coat. Cover dish or seal bag; refrigerate 1 to 3 hours to marinate.
  • 2 Heat grill. Cut limes into 1/2-inch-thick slices; cut slices into fourths to make 18 pieces.
  • 3 When ready to grill, remove shrimp from marinade; reserve marinade. On each of 6 (12- to 14-inch) metal skewers, alternate 4 shrimp and 3 lime pieces.* Carefully oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade. Discard any remaining marinade.
  • 1 GRILL DIRECTIONS: In large nonmetal bowl or resealable food storage plastic bag, combine all marinade ingredients; blend well. Add shrimp; turn to coat. Cover dish or seal bag; refrigerate 1 to 3 hours to marinate.
  • 2 Heat grill. Cut limes into 1/2-inch-thick slices; cut slices into fourths to make 18 pieces.
  • 3 When ready to grill, remove shrimp from marinade; reserve marinade. On each of 6 (12- to 14-inch) metal skewers, alternate 4 shrimp and 3 lime pieces.* Carefully oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade. Discard any remaining marinade.

EXPERT TIPS

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Expert Tips

* To prepare recipe in grill basket, cut limes into slices. Place lime slices and shrimp in oiled grill basket. Grill as directed above.

Shrimp sold in North American fish markets and grocery stores nearly always arrives at the stores frozen, where it is thawed for sale to consumers. Shrimp is typically described by "count," which indicates the approximate number of shrimp per pound. The higher the count, the smaller the shrimp. Higher-count shrimp are usually less expensive, but will take longer to peel.

To peel shrimp prior to cooking, use a small knife (or you finger) to loosed the shell and peel it back. Deveining is customarily the next step, though it is optional. To devein teh shrimp, use a paring knife to slit shrimp along the back (convex curved side), then pick out the dark vein with the knifepoint. Rinse away any loose bits of shell or vein under cold running water.

Watch shrimp carefully as it cooks. As soon as the outside beigns to turn slightly pink, remove one shrimp and cut into it. If the center appears opaque white, remove the pan from the heat; if the middle looks grayish and still translucent, cook it a little longer, checking frequently to avoid overcooking, which toughens the shrimp.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
110
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
160mg
160%;
Sodium
190mg
190%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
4%;
Iron
15%;
Exchanges:
2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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