Ingredients: |
Ingredients: 1 pound raw jumbo shrimp (16 to 20 per pound), peeled and deveined 1/3 cup olive oil 2 large garlic cloves, roughly chopped 1 teaspoon minced jalapeno 1 tablespoon brown sugar 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 teaspoons tequila, optional Thin slices of fresh lime, if placing shrimp on skewers Chopped cilantro Wedges of fresh lime, for squeezing over top of grilled shrimp
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Directions: |
Directions:Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water. Place shrimp in a wide shallow bowl and set aside. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through. Drizzle tequila over the shrimp and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top. |