The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.
- 1 pound shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 2 teaspoons tequila
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 4 bamboo skewers, soaked in water for 20 minutes
Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove shrimp from bowl and thread onto skewers; discard marinade.
Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Per Serving: 188 calories; protein 18.7g; carbohydrates 1.3g; fat 11.1g; cholesterol 172.6mg; sodium 345.2mg.