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MARGARITA GRILLED SHRIMP

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Ingredients

1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
1/3 c. olive oil
2 large garlic cloves, roughly chopped
1 tsp. minced jalapeno
1 Tbs. brown sugar
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. tequila, optional
Thin slices of fresh lime, if placing shrimp on skewers
Chopped cilantro
Wedges of fresh lime, for squeezing over top of grilled shrimp

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Directions

Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
Place shrimp in a wide shallow bowl and set aside.
In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp.
Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

Print Recipe

MARGARITA GRILLED SHRIMP

prep 15 min

cook 60 min

servings 5

Ingredients

1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
1/3 c. olive oil
2 large garlic cloves, roughly chopped
1 tsp. minced jalapeno
1 Tbs. brown sugar
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. tequila, optional
Thin slices of fresh lime, if placing shrimp on skewers
Chopped cilantro
Wedges of fresh lime, for squeezing over top of grilled shrimp

Directions

Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
Place shrimp in a wide shallow bowl and set aside.
In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp.
Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

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