Cinco de Mayo is just around the corner – who says the only way to get your obligatory tequila is to drink it? In this recipe the Tequila is mixed with orange and lime and used as a marinade for shrimp.
You can grill it or sauté it in a hot frying pan – both are equally delicious. I like to serve this over rice or as part of a salad.
Think of it as a shrimp margarita. This shrimp also pairs nicely with a refreshing margarita. The alcohol cooks out of the shrimp marinade so you’re not doubling up on the Tequila.
|Tequila-Citrus Shrimp|| |
- ¼ cup Tequila
- ¼ cup extra-virgin olive oil
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lime
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound extra-large shrimp (16/20 count), peeled, tails removed and deveined
- 1 lime
- In a large bowl whisk the Tequila, olive oil, zest and juice of 1 orange and 1 lime, red pepper flakes, salt and pepper. Add the shrimp to the marinade and turn to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
- Remove the shrimp from the bowl, letting any excess marinade drip back into the bowl. Discard the marinade.
- Gilling: Prepare the grill for direct cooking over high heat (450° to 550°F). Skewer shrimp or use a grill basket. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until lightly charred on the outside, firm to the touch, and just turning opaque in the center, 3 to 5 minutes, turning once or twice. Remove from the grill.
- On top of the stove: Heat a heavy frying pan over medium-high heat. Add shrimp to the pan. Sauté until lightly charred on the outside, firm to the touch, and just turning opaque in the center, 3 to 5 minutes, turning once or twice.
- Squeeze a little lime juice over the shrimp, and season with salt. Serve warm.
* I like to remove the tails, so that the shrimp is easily eaten, but you can leave them on.