Margarita Shrimp


  • 1 serrano chile, seeded and minced
  • 1/2 cup freshly squeezed lime juice, plus extra for drizzling
  • 1/2 cup tequila
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tails left on
  • Lime wedges for garnish


  1. In a large shallow bowl or resealable plastic bag, combine the chile, 1/2 cup lime juice, tequila, cumin, coriander, garlic, honey, salt and pepper.
  2. Add the shrimp; toss to coat.
  3. Marinate, covered and refrigerated, for 30 minutes.
  4. Heat a charcoal or gas grill to medium-hot and lightly oil the grill rack.
  5. Piercing each shrimp securely through the tail and upper body, carefully thread 3 shrimp onto each of 8 skewers.
  6. Grill the skewers, turning once, until the shrimp turn pink and are opaque throughout, about 6 minutes.
  7. Arrange the skewers on a serving platter, drizzle with a little extra lime juice and garnish with the lime wedges.

Makes 4 servings.

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