Spicy Mexican Shrimp Skewers
- 1/2 cup tequila 125 mL
- 1/4 cup canola oil 60 mL
- 1 tsp sea salt 5 mL
- 1/2 tsp freshly ground black pepper 2 mL
- 1/2 tsp ground cumin 2 mL
- 3 cloves garlic, finely minced
- 1 Tbsp red pepper flakes 15 mL
- 1/2 tsp smoked paprika 2 mL
- 2 tsp chili powder or ancho chili powder 10 mL
- 1/4 cup fresh lime juice 60 mL
- 1 tsp lime zest, minced 5 mL
- 1/3 cup chopped cilantro 75 mL
- 1 jalapeño pepper, seeded and finely chopped
- 1 1/2 lb medium raw shrimp, peeled and deveined, tail on 750 g
- bamboo skewers soaked in water overnight
- 1. In non-reactive bowl (plastic or glass), combine all ingredients except for shrimp.
- 2. In heavy, resealable plastic bag, place marinade and shrimp, turning bag over a few times and refrigerate about 1 to 2 hours.
- 3. Remove shrimp, discard marinade and skewer.
- 4. Place on hot grill and barbecue for 5 to 6 minutes, turning over, or until they are opaque and tender.
- Tips: Use the freshest chili powder as possible as its aroma decreases with age. Shrimp may be grilled under a broiler instead of on the barbecue.
about 8 to 10 shrimp
|Total Fat||3 g|
|Saturated Fat||0 g|
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