Southwest Zesty Margarita Shrimp

Toast your friends with these zesty shrimp appetizers, marinated in a tangy lime, tequila, and cilantro blend, then quick-broiled. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 9, 2009

Ingredients

1/4

cup finely chopped green onions

1/4

cup oil

1/4

cup tequila

teaspoon grated lime peel

tablespoons fresh lime juice

tablespoons honey

tablespoons chopped fresh cilantro

1/2

teaspoon salt

lb. (about 30) large tiger (striped) shrimp, shelled, tails left on and deveined

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1

In medium bowl, combine all ingredients except shrimp; mix well. Add shrimp; stir to coat. Cover; refrigerate at least 4 hours or up to 8 hours to marinate.
2

Spray broiler pan with nonstick cooking spray. Drain shrimp, discarding marinade. Place shrimp on sprayed broiler pan. Broil 4 inches from heat for 5 to 7 minutes or until shrimp turn pink, turning once.

Purchase the correct size of shrimp to ensure the appropriate amount of marinade and appetizer servings. The large shrimp needed for this recipe are 26-30 count per pound. For more intense flavor, marinate the shrimp for eight hours.
Prepare the recipe up to eight hours before serving; cover and refrigerate.
For your buffet, plan 6 to 12 appetizers of various forms and temperatures. How much to prepare? Allow for 3 to 4 appetizers per person per hour.