Margarita Grilled Shrimp
These grilled shrimp skewers are loaded with flavor and charred to perfection! Serve over a bed of buttered rice or summer salad, Enjoy!
Servings: 4
Ingredients
SHRIMP:
- 1 lb. jumbo shrimp peeled and deveined
MARINADE:
- 1/3 c. olive oil
- 2 lg. cloves garlic roughly chopped
- 1 tsp. minced jalapeno
- 2 tsp. brown sugar
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tsp. tequila optional
GARNISHES:
- Chopped cilantro for garnish
- Lime wedges for serving
- Buttered rice for serving, optional
Instructions
- Shrimp can be grilled with or without skewers. If using wood skewers, soak them in water for 30 minutes prior to grilling.
- Place the shrimp in bowl or gallon size Ziploc bag; set aside.
- MARINADE: In a pint jar combine the olive oil and spices. Using an immersion blender, process until smooth. You can also use a bullet, blender, or food processor.
- Pour the marinade over the shrimp to evenly coat. Cover or seal and refrigerate for 2 to 3 hours, tossing about halfway through.
- If using tequila, drizzle over the shrimp and toss to combine. If using skewers, thread the shrimp onto the skewers.
- Heat the grill to medium-high. Make sure cleaned and oiled. Set the shrimp on the grates and grill for 3 to 4 minutes on each side until the shrimp are pink and lightly charred. Smaller shrimp will take less time. Transfer the shrimp to a platter or bowl and garnish with cilantro. Serve with lime wedges to squeeze over the shrimp.
Speak Your Mind