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.

  • 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
  • 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.
  • 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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