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Grilled Texas Shrimp
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/4 cup vegetable oil
/4 cup tequila
/4 cup red wine vinegar
tablespoons Mexican lime juice
tablespoon ground red chiles
/2 teaspoon salt
cloves garlic, finely chopped
red bell pepper, finely chopped
4 large raw shrimp, peeled and de−veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate
for 1 hour.
Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8−inch) metal
skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell
pepper is tender, about 5 minutes. Serve with shrimp.
Makes 6 servings.
NOTE: If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on
a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on
each side.
Grilled Texas Shrimp
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