By the middle of summer, we’ve tried to grill just about everything. From pizza to a garden’s worth of vegetables to strawberries, apples, fish, burgers, tofu… the list just goes on.
One of my very simple favorites is grilling shrimp. Instead of just butter and lemon, this time try and give those little crustaceans a kick in the pants with a citrusy tequila combination.
Fresh garlic, cumin, lime juice and tequila come together to make a simple, yet serious marinade. This dish pairs perfectly with other veggies, especially spicy greens – recipe below – and, of course, a ice cold Margarita.
Tequila Lime Shrimp
- 1-1 ½ lbs. large raw shrimp, peeled, deveined and rinsed
- 1-cup tequila
- ½ cup lime juice
- 8 cloves garlic, minced
- 1 tbs. cumin
- ½ tbs. sea salt
- ½ tbs. fresh ground black pepper
- 1 tbs. olive oil
- Chopped, fresh cilantro (for garnish or add a bit to your marinade)
Clean, devein and chill your shrimp.
Blend together the rest of the ingredients in a large, shallow baking dish.
Place all shrimp into the marinade, making sure they are all covered well. Cover with plastic wrap and refrigerate for 1-4 hours.
*Heat your grill to a good high temp about 30 minutes before you are ready to grill your food.
*Soak skewers in water for at least 20 minutes before grilling if using wooden skewers.
Once shrimp have marinated a good hour, at least, place them on skewers leaving a little bit of room between each one – about 6-8 on a 12” skewer.
Place on a well-oiled, hot grill, about 1-2 minutes per side, or until the shrimp is a bright orangey-pink and springy to touch. Too long and they will be dry and chewy.
Serve over greens and garnish with fresh cilantro.
Twinkle’s Quick Skillet Greens
- 1 large bag pre-rinsed mixed greens – mustard, turnip and kale
- 3 cloves of garlic, sliced very thin
- 1 small diced yellow onion
- ¼ Apple Cider Vinegar (ACV), all natural
- ½ cup water
- 1 tbs. olive oil
- ½ tbs. honey
- 5 dashes of Crystal hot sauce
- Salt & pepper to taste
Sauté onions and garlic in your olive oil until slightly caramelized in a large, deep sauté pan with a lid. Add in water, ACV and honey and turn down to low.
Once everything is incorporated, begin adding your greens, 2-3 handfuls at a time. Cover each addition to wilt. Cook on medium-low, stirring occasionally and keeping lid on between stirring until greens have cooked down and turn a darker hue. Add water if needed to keep from scorching.
Add in Crystal sauce at end of cooking and stir well.
Cook time may take between 20-30 minutes.
Serve with Tequila Lime Shrimp, cornbread or other dinner fare.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network's “The Best Of...” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.
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