Tequila Shrimp


Ingredients - serves 10

    Shrimp
  • 2¼ lb, uncooked jumbo shrimp, peeled and deveined
    Marinade
  • 2 cups coarsely chopped loosely packed fresh cilantro
  • 2 to 3 jalapeño chiles coarsely chopped
    • mild - remove veins and seeds
    • hot - include veins and seeds
  • ½ small onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • ¼ cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons tequila
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground pepper
    Optional Garnish
  • 1 bunch basil
  • 1 lime, cut into wedges
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Directions

In food processor combine cilantro, chiles, onion and 3 garlic cloves. Finely chop. Gradually add all remaining marinade ingredients, processing until bright-green paste forms.

Place shrimp in a glass baking dish. Pour marinade over shrimp. Cover and refrigerate for one hour. Turn shrimp several times to marinate evenly.

Heat a frying pan over high heat until hot. Scoop shrimp with a slotted spoon into frying pan and sauté until pink.

Put Basil in the center of the platter. Arrange shrimp around the basil. Garnish with lime wedges. Serve hot.