Recipe ingredients
- 1/4 C. vegetable oil
- 1/4 C. tequila
- 1/4 C. red wine vinegar
- 2 T. Mexican lime juice
- 1 T. ground red chiles
- 1/2 tsp. 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 non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
- If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
Other tex mex recipes:
Grilled texas shrimp recipe
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