Recipe ingredients
- 1/4 cup vegetable oil
- 1/4 cup tequila
- 1/4 cup red wine vinegar
- 2 tablespoons Mexican lime juice
- 1 tablespoon ground red chiles
- 1/2 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 red bell pepper, finely chopped
- 24 large raw shrimp, peeled and de-veined
Recipe method
- Mix all ingredients except shrimp in shallow glass or plastic dish.
- Stir in shrimp. Cover and refrigerate for 1 hour.
- Remove shrimp from marinade, reserving marinade.
- Thread 4 shrimp on each of six (8-inch) metal skewers.
- Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
- Heat marinade to boiling in a nonreactive saucepan.
- Reduce heat to low.
- Simmer uncovered until bell pepper is tender, about 5 minutes.
- Serve with shrimp.
Other sea recipes:
Grilled texas shrimp recipe
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