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Add a photoServings: 4
Ingredients
- 1/2 c. tequila - (125ml)
- 1/4 c. fresh lime juice - (60ml)
- 6 Tbsp. frzn concentrated orange juice - (90ml)
- 1 Tbsp. vegetable oil - (15ml)
- 1 1/2 lb peeled medium shrimp - (750grams) Soaked bamboo skewers
- 3 x fresh jalapeno, cut into 8 small pcs
- 1 x large red bell pepper, cut into 1/2 inch squares Kosher salt or possibly other coarse salt Chopped fresh cilantro Lime wedges
Directions
- For marinade, combine tequila, lime juice, orange juice and vegetable oil in a small bowl.
- Place shrimp into a shallow bowl and pour marinade of top. Place in the refrigerator for 30 min.
- Preheat grill to a high temperature, 1 or possibly 2 seconds with the hand test. Drain shrimp from marinade and throw away the marinade.
- Slide a shrimp onto skewer; add in a piece of jalapeno and bell pepper to rest in the curve of the shrimp. Add in other shrimp to skewer and again add in jalapeno and bell pepper to rest in the curve of the shrimp. Assemble remaining shrimp with the same process and sprinkle them lightly with coarse salt.
- Grill the skewers uncovered over a high heat for 1 1/2 to 2 min per side or possibly till shrimp are just opaque with lightly brown edges. The jalapeno and bell peppers should remain a bit crisp.
- To serve, rim margarita glasses with coarse salt and pile skewered shrimp, jalapeno and bell peppers over glasses. Garnish with lemon wedges.
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 59 | 18% |
| Total Fat 6.57g | 8% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 259mg | 86% |
| Sodium 255mg | 11% |
| Potassium 604mg | 17% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.95g | 8% |
| Protein 35.71g | 57% |
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