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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
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.
Add the shrimp; toss to coat.
Marinate, covered and refrigerated, for 30 minutes.
Heat a charcoal or gas grill to medium-hot and lightly oil the grill rack.
Piercing each shrimp securely through the tail and upper body, carefully thread 3 shrimp onto each of 8 skewers.
Grill the skewers, turning once, until the shrimp turn pink and are opaque throughout, about 6 minutes.
Arrange the skewers on a serving platter, drizzle with a little extra lime juice and garnish with the lime wedges.
Makes 4 servings.
Grilled Fish and Seafood Recipes