♦ 1 tbsp oil
♦ 1 shallot (chopped)
♦ 2 cloves garlic (chopped)
♦ 1 serrano chile (chopped – can remove seeds for less heat)
♦ 1 tsp cumin
♦ 1/4 cup tequila
♦ 1/4 cup lime juice
♦ 1 tsp lime zest
♦ salt and pepper
♦ 1 handful cilantro (chopped)
♦ 1 pound shrimp (peeled and deveived)
♦ 6-8 wooden skewers (soaked for 20 minutes before cooking)
For marinade: Whisk together all marinade ingredients in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp. Press out all of the air and seal the bag, turning it gently to coat evenly. Refrigerate for 1 hour before cooking. Skewer 3 to 4 shrimp on each skewer.
If grilling: Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges.
If broiling: preheat oven briefly to broiler mode, and place skewers onto a broiler-safe pan. Cook for 5 to 7 minutes (depending on size of shrimp), turning once. Serve with lime wedges.
NOTE: shrimp can easily be cooked over a stovetop – after removing shrimp from marinade (and discarding the remaining marinade), add to a large skillet with a touch of oil and sauté for 5 minutes or so.
Read more about this dish and my musical pairing by clicking HERE.