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Grilled Margarita Shrimp Kebabs

Grilled Margarita Shrimp Kebabs

1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
1/3 c. olive oil
2 large garlic cloves, roughly chopped
1 tsp. minced jalapeno
1 T. brown sugar

  • Place shrimp in a wide shallow bowl and set aside. If using wooden skewers, start soaking them in water.
  • In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
  • When ready to place shrimp on skewers, drizzle tequila over the shrimp and gently fold to combine. Then place two shrimp on each small skewer, with a folded slice of lime in between each shrimp.
  • etc

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