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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!
Course: Appetizer, Entrée
Cuisine: American, Mexican
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.