Margarita Shrimp | Rob Rainford

Ease of preparation: Easy
Yields: 4 servings

Ingredients

• ½ cup of tequila – (125 ml)
• ¼ cup of fresh lime juice – (60ml)
• 6 tablespoons of frozen concentrated orange juice – (90ml)
• 1 tablespoon of vegetable oil – (15ml)
• 1 ½ pounds of peeled medium shrimp – (750 grams)
• Soaked bamboo skewers
• 3 fresh jalapeño, cut into 8 small pieces
• 1 large red bell pepper, cut into ½ inch squares
• Kosher salt or other coarse salt
• Minced fresh cilantro
• Lime wedges

Directions

1. For marinade, combine tequila, lime juice, orange juice and vegetable oil in a small bowl.
2. Place shrimp into a shallow bowl and pour marinade of top. Place in the refrigerator for 30 minutes.
3. Preheat grill to a high temperature, 1 or 2 seconds with the hand test. Drain shrimp from marinade and discard the marinade.
4. Slide a shrimp onto skewer; add a piece of jalapeño and bell pepper to rest in the curve of the shrimp. Add other shrimp to skewer and again add jalapeño and bell pepper to rest in the curve of the shrimp. Assemble remaining shrimp with the same process and sprinkle them lightly with coarse salt.
5. Grill the skewers uncovered over a high heat for 1 ½ to 2 minutes per side or until shrimp are just opaque with lightly brown edges. The jalapeño and bell peppers should remain a bit crisp.
6. To serve, rim margarita glasses with coarse salt and pile skewered shrimp, jalapeño and bell peppers over glasses. Garnish with lemon wedges.
7. Serve and enjoy!