To every thing there is a season, and a time for every purpose under the heaven.

Sunday, April 18, 2010

Tequila-Orange Grilled Shrimp

Kevin and I made this last week. I know it's a hit when he takes a bite and says, "Oh, this is awful. I don't know how I'll be able to make myself eat it." We served it with lime-cilantro rice and a salad. There were no leftovers.

Tequila-Orange Grilled Shrimp

1 pound shrimp, large, peeled, deveined and tails left on pepper, freshly ground
3 tablespoon olive oil 1 cup orange juice
1 jalapeno pepper, very finely chopped1/4 cup tequila
2 cloves garlic very finely chopped1 shallot, finely chopped
zest of 1 lime 1 tablespoon unsalted butter
Coarse salt 1 tablespoon chives, fresh, chopped


In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour.

In a shallow saucepan, comine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

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