Wednesday, February 27, 2019



Jumbo shrimp are marinated in the flavors that you would find in most any Mexican dish. A splash of tequila is included for the margarita effect, but you can certainly leave it out if you prefer – the dish is great either way. Just beware that the alcohol in the tequila will cause a bit of an initial flare-up on the grill.


·         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


Place shrimp in a wide shallow bowl and set aside. If using wooden skewers, start soaking them in water.
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.
When ready to place shrimp on skewers, drizzle tequila over the shrimp and gently fold to combine. Then place two shrimp on each small skewer, with a folded slice of lime in between each shrim.
Full Directions : Click Here