Ingredients
- pound shrimp, peeled and deveined
- cloves garlic, minced
- tablespoons fresh lime juice
- tablespoons olive oil
- teaspoons tequila
- tablespoons fresh chopped cilantro
- /4 teaspoon ground red pepper
- /4 teaspoon salt
Instructions
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Step 1
Start by combining the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl. Toss everything together until the shrimp are well coated, then let it marinate in the fridge for about 30 minutes so the bright flavors meld beautifully. Meanwhile, soak bamboo skewers in water to prevent burning during grilling. When ready to cook, preheat the grill to high heat and lightly oil the grates to ensure the shrimp don’t stick. Drain the shrimp, discarding the marinade, and thread them onto the skewers, leaving a bit of space between each piece for even heat circulation. Grill the shrimp for just 2 to 3 minutes per side until they turn pink and develop light char marks. I find that a final squeeze of lime and a sprinkle of fresh cilantro right before serving brightens the whole dish. It’s a fast, fuss-free method that delivers restaurant-quality results at home.