Since I’m the only one in my house who would even think of eating seafood, the 2 pounds of shrimp this recipe calls for is overkill. Fortunately, this recipe is easy to scale up or down depending on how many you are feeding (and how much they like shrimp).
Or tequila. 🙂
Grilled Tequila Lime Shrimp Skewers
Tip: to get the most juice out of the lime, roll it between the palm of your hand and the countertop while applying a moderate amount of pressure. Then, slice in half and squeeze by hand or with a manual juicer.
2 pounds of large shrimp, peeled and deveined – preferably 16/20 count
½ cup of good quality Tequila
¼ cup of freshly squeezed lime juice – about 1 lime
2 medium shallots, finely chopped
3 cloves of garlic, minced
2 teaspoons of ground cumin
salt and pepper, to taste
½ cup of peanut oil
Special Equipment: wood or metal skewers (affiliate link)
If using wooden skewers, be sure to soak them in water for at least an hour before you get started so they don’t burn up on the grill.
Thread 3 or 4 shrimp onto the skewers and place them all in a shallow glass dish. (Make sure you use a glass or ceramic dish. Other materials, like plastic or aluminum, are reactive and should be avoided when using acidic ingredients).
In a small glass bowl, mix the tequila, lime juice, garlic, shallots, and cumin. Add salt and pepper, to taste. Slowly whisk in the peanut oil until well blended. Pour over the shrimp and leave in the refrigerator for 2 to 4 hours to marinate.
Oil the grill to prevent sticking. Bring the grill to medium heat. Lay out the skewers and cook for about 3 or 4 minutes on each side. Serve immediately with grilled vegetables or over rice.