Frozen Strawberry Margaritas

Here’s a tasty little frozen drink recipe that we whipped up this afternoon after a long day at work.  We’ve been having a heat wave here (today the weather has ‘cooled down’ to about 90°) so anything involving ice sounds good to us!  This recipe is a blended, fruitier version of my Margaritas on the Rocks.

Frozen Strawberry Margaritas  (makes 2 drinks)

You will need…
5 cups Ice Cubes
5 oz. Silver Tequila
1.5 oz. Triple Sec
3.5 oz. Lime Juice (I use Nellie & Joe’s Key Lime Juice)
2 oz. Simple Syrup (1/2 part sugar and 1/2 part water that’s been boiled together and cooled)
12-15 Strawberries, leaves removed
Lime, to garnish

Directions:
Place the ice cubes in a blender and blend until the ice is partially chopped.  (My blender has an “ice crush” setting that does a good job of breaking up the ice so I use this setting.)  Add the tequila, triple sec, lime juice, simple syrup and strawberries and blend until the strawberries are completely incorporated.  Pour into a glass and garnish with a lime wedge.  Enjoy!

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!

Tequila Shrimp with Cilantro-Lime Rice, Corn con Salsa Salad, and a Margarita

Delicious Sides to Serve with your Tequila Shrimp:

Margaritas on the Rocks

Here’s another delicious summer-inspired recipe: Margaritas!  I never liked tequila very much until our neighbors, Jack and Julie, invited us over for a BBQ last summer.  While we chatted Jack whipped (well, shook) up some wonderful margaritas and served them to us in salt-rimmed glasses.  What a great summer drink!  Afterwards we looked for our own margarita recipe and came up with these.  I can’t remember exactly where I found the recipe online but it may have been from the Nellie and Joe’s Key Lime Juice web site…

Margaritas on the Rocks  (makes 2 drinks)

You will need…
5 oz. Silver Tequila
1.5 oz. Triple Sec
3.5 oz. Lime Juice (you can juice fresh limes or just use Nellie & Joe’s Key Lime Juice)
3.5 oz. Simple Syrup (this is 1/2 part sugar and 1/2 part water; boil them together and allow to cool.  I keep a bottle of homemade SS in the fridge.)
Lime Wedge, to garnish
Salt for Glass Rims, if desired

Directions:
Pour the liquid ingredients in a shaker with a few ice cubes.  Shake thoroughly and pour into glasses filled with ice (and rimmed in salt if desired).  Garnish with a lime wedge and enjoy!