Tequila Shrimp

We’ve had an unusually warm Winter this year. Usually January and February are characterized by nightly (and sometimes daily) below-freezing temps, salt-brined roads, and melting snow piles in parking lots. This year, it has hardly dipped below freezing at night and we’ve gotten a grand total of around 2 inches of snow. It’s not all bad though because the warm temperatures mean that we can use our grill to make yummy meals like Tequila shrimp! This recipe is from our Weber Book of Grilling with a few additions from me.

Tequila Shrimp

You will need…
1/3 cup Tequila
2 tablespoons Olive Oil
2 tablespoons Lime Juice
3-4 cloves of Minced Garlic
1 fined chopped Jalapeño Pepper
2 tablespoons chopped Cilantro
1 teaspoon ground Coriander
1/2 teaspoon ground Black Pepper
1 pound Shrimp, peeled and deveined

Directions:
Place the first 8 ingredients (Tequila through Black Pepper) in a large resealable bag and ‘mix’ by squeezing/shaking the bag gently. Add the shrimp to the bag and coat them with the marinade. Put the bag in the fridge for approx. 30 minutes.

Preheat your grill and grill pan (we have a large wok-shaped skillet with small holes it in but a flat grill ‘tray’ works well too). Remove the shrimp from the fridge and slide them out of the bag onto the hot grill pan. Grill over direct heat for 3-5 minutes until they turn nice and pink. Serve warm!