GRILLED MARGARITA SHRIMP RECIPE

Prawn cocktail baked kebabs area unit laden with flavor and scorched to a T. This grilled prawn guarantees to be your summer star grilling!

I get the grilled prawn methodology to a T, a project we tend to started experimenting with many years agone. and that i will say simply... I will ne'er get enough!

GRILLED MARGARITA SHRIMP RECIPE
GRILLED MARGARITA SHRIMP RECIPE

If you prefer prawns, you'll love this instruction for Grilled cocktail shrimp kebabs!

This grilled shrimp cocktail kabob is steeped during a simple-to-make sauce with flavors you'll realize in most of the Mexican dishes.

GRILLED MARGARITA SHRIMP RECIPE

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 T. 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
  • chopped cilantro
  • wedges of fresh lime

INSTRUCTIONS:

  1. If using wood skewers (small or large), start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. 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.
  4. When ready to thread shrimp onto skewers, drizzle tequila over the shrimp and gently fold to combine. Then thread two shrimp onto each small skewer, with a folded slice of lime in between each shrimp.
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

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