Recipe Details

Summary

Name: Grilled Texas Shrimp

Category: Seafood

1/4 cup vegetable oil

1/4 cup tequila

1/4 cup red wine vinegar

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic, finely chopped

1 red bell pepper, finely chopped

24 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.