Prep 35 mins
Cook 20 mins
This is one of those recipes that you will treasure. I make this allot for entertaining and everyone always RAVES about it. I ALWAYS make the Lime Cilantro Rice and Avocado Salad posted by me with this dish. The combination is a truly amazing meal. That is guaranteed to impress! Hint: DO NOT make this marinade ahead (like the day before) the zest will cause it to get very bitter tasting! Also it says to cook mixture 7-8 minutes until gets thick and syrupy. I low boil it for 20-25 minute and it still isn't that thick, but it works! This is a Martha Stewart recipe.
- 1 lb large shrimp, peeled, deveined, and tails left on
- 3 tablespoons olive oil
- 1 medium jalapeno chile, very finely chopped (deseeded, op.)
- 2 large garlic cloves, minced
- 1 medium lime, zest of, plus
- lime wedge, for serving
- coarse salt & fresh ground pepper
- 1 cup orange juice
- 1⁄4 cup tequila
- 1 medium shallot, finely chopped
- 1 tablespoon butter
- 1 tablespoon chopped fresh chives (or green onion)
- In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest.
- Season with salt and pepper.
- Refrigerate, covered, for at least 15 minutes and up to 1 hour.
- In a shallow sauce pan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots.
- Bring to a boil over medium high heat.
- Cook until mixture is thick and syrupy, 7-8 minutes.
- Stir in butter; keep warm.
- Heat a gas grill on high or stove-top grill pan over high heat.
- Grill shrimp, turning once, until just opaque, about 4 minutes.
- Transfer to a serving platter; pour tequila sauce over shrimp.
- Garnish with chives; serve immediately with lime wedges.