Grilled Texas Shrimp
|Title:||Grilled Texas Shrimp|
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
Makes 6 servings.
NOTE: If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.