GRILLED TEQUILA-LIME SHRIMP
Steps:
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g
TEQUILA LIME MARINATED SHRIMP
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
- Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
- Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
- Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.
TEQUILA LIME SHRIMP SALAD
Steps:
- Use the mixed greens and noodles for service as a bed for the shrimp. Use cilantro as garnish. Marinate shrimp in remaining ingredients for at least an hour. Saute shrimp and chill once cooked. Bring marinade to a boil for 15 seconds and quick chill. Arrange mixed greens on small plate with noodles in center to create some height. Place finished shrimp onto noodles. Drizzle with sauce and serve cold.
TEQUILA GLAZED SHRIMP SALAD FLAMBE
Steps:
- For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.
- For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.
- Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.
- Serve shrimp on salad, drizzle with sauce.
TEQUILA LIME SHRIMP
Steps:
- Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
- Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
- Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
Nutrition Facts : Calories 949.2 calories, Carbohydrate 9.2 g, Cholesterol 76 mg, Fat 91.1 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 3857.8 mg, Sugar 2.5 g
CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL
(Title is so long it doesn't fit into the alloted space) Mexican Caesar Salad with Tequila & Lime-Grilled Shrimp with Chipotle Dressing. Found this recipe in Sabroso, a great little southwest dining guide from the Las Cruces/El Paso area. UPDATE 6/15/08 . . . An error has been found in the ingredients (actually two errors , soy and chicken broth). They have been corrected. Sorry for any inconvenience.
Provided by Galley Wench
Categories Salad Dressings
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade:.
- Stir together ingredients for marinade.
- Add shrimp. Set aside to marinade 1/2 hour.
- Dressing:.
- Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
- Grill Shrimp:.
- Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
- Assemble Salad:.
- In a large salad bowl, mix romaine, corn and tomatoes with dressing.
- Place on a chilled salad plates.
- Place shrimp on lettuce bed.
- Garnish with Parmesan Cheese, croutons and cilantro.
- Serve additional dressing on the side.
- Serve immediately.
Nutrition Facts : Calories 491.4, Fat 33.6, SaturatedFat 4.8, Cholesterol 137.9, Sodium 796.4, Carbohydrate 29.5, Fiber 6, Sugar 8.6, Protein 22.4
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20-MINUTE TEQUILA LIME SHRIMP - LEXI'S CLEAN KITCHEN
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- In a large skillet heat butter over medium heat. Once hot and garlic and onions for 2-3 minutes until flagrant, taking care not to burn the garlic.
- Increase heat to medium high and add in the shrimp and season with salt and pepper. Let cook for 2 minutes until they start to turn pink, turning the shrimp as needed.
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- Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.
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