Time 1h16m Yield 4 Number Of Ingredients 9 Steps:
Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Time 1h4m Yield 6 kabobs, 6 serving(s) Number Of Ingredients 14 Steps:
Combine first 8 ingredients to make marinade. Place the shrimp in a flat dish and cover with the marinade. Marinate one hour. If you are using bamboo skewers, soak them in cold water for at least 30 minutes. Thread shrimp on skewers. Grill about 3 minutes a side. For sauce, stir remaining ingredients together until well blended.
Time 4h14m Number Of Ingredients 6 Steps:
Ensure the shrimp are peeled and deveined. I like to keep the tails on for a more finger-food-friendly serving option. Add the tequila, lime juice, olive oil, garlic, and chile powder to a large bowl. Thoroughly mix to combine all ingredients. Add your shrimp to the marinade and cover the bowl with plastic wrap. Place it in the fridge for 1-4 hours so the shrimp can marinate and soak up all of the flavors. Soak some bamboo skewers in water while the shrimp marinates. This prevents them from burning while on the grill (see recipe notes) Preheat your charcoal grill. You want a grill that is fairly hot with direct heat. Pierce 4-5 shrimp on each skewer (see recipe notes). Place the shrimp skewers on the grill and cook for 1-2 minutes on each side. The shrimp will cook very quickly and should form a “C” when fully cooked, not an “O” (see recipe notes).
Time 17m Yield 4 servings Number Of Ingredients 6 Steps:
Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side.
Time 55m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside. Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes. Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss. Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.
Number Of Ingredients 12 Steps:
In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour. In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm. Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.
Time 30m Yield 8 Number Of Ingredients 4 Steps:
Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Number Of Ingredients 7 Steps:
In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.
