Leslie’s Tequila Skewered Shrimp

Leslie Trautman
Ingredients
  • 24 large shrimp, deveined
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons olive oil
  • 14 cup tequila
  • 1 teaspoon grated orange peel
  • 14 teaspoon hot pepper sauce
  • 2 tablespoons lime juice
  • Marinate:
  • 2 tablespoons grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 2 tablespoons toasted sesame oil
  • 13 cup dry sherry or pineapple juice
  • 2 tablespoons chopped cilantro
Directions

Right before you leave for the outdoors, combine cilantro, olive oil, tequila, orange peel and hot pepper sauce in a small bowl, then pour into a zippered freezer bag. Add shrimp to bag. Note: You must cook and eat the shrimp that evening—the shrimp will spoil otherwise.

Just before you are ready to grill the shrimp, add lime juice to the shrimp marinade in the Ziploc. Reseal bag and shake to mix. Remove shrimp and place on skewers. Cook over fire for about three minutes per side, or just until shrimp are opaque.

Published on June 23, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



Learn, discover, and get special offers with our email newsletters.
Newsletters
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy