MARGARITA SHRIMP
Margarita Marinade:
1/4 cup tequila
2 tablespoons lime juice
2 tablespoons oil
1 tablespoon finely chopped parsley
1 tablespoon honey
1 teaspoon grated orange peel
1/4 teaspoon hot pepper sauce
Kabobs:
24 large fresh shrimp, shelled, tails left on, deveined
2 medium limes
In a large non-metal bowl or plastic bag, combine all marinade ingredients; blend well. Add shrimp; turn to coat. Cover dish or seal bag; refrigerate 1-3 hours.
Heat grill. Let shrimp stand at room temperature 30 minutes.
Cut limes into 1/2-inch thick slices and cut slices into fourths to make 18 pieces.
When ready to barbecue, drain shrimp, reserving marinade. On each of six (12-14-inch) metal skewers, alternate 4 shrimp and 3 lime pieces.
Oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4-6-inches from medium-high coals.
Cook 6-10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade.
Margarita Marinade:
1/4 cup tequila
2 tablespoons lime juice
2 tablespoons oil
1 tablespoon finely chopped parsley
1 tablespoon honey
1 teaspoon grated orange peel
1/4 teaspoon hot pepper sauce
Kabobs:
24 large fresh shrimp, shelled, tails left on, deveined
2 medium limes
In a large non-metal bowl or plastic bag, combine all marinade ingredients; blend well. Add shrimp; turn to coat. Cover dish or seal bag; refrigerate 1-3 hours.
Heat grill. Let shrimp stand at room temperature 30 minutes.
Cut limes into 1/2-inch thick slices and cut slices into fourths to make 18 pieces.
When ready to barbecue, drain shrimp, reserving marinade. On each of six (12-14-inch) metal skewers, alternate 4 shrimp and 3 lime pieces.
Oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4-6-inches from medium-high coals.
Cook 6-10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade.
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