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Tequila Lime Shrimp




Source of Recipe


Internet


List of Ingredients




24 (16/20-count) jumbo shrimp, tail-on, butterflied
2 tablespoons Creole seasoning
1 1/2 teaspoons paprika
1/4 cup olive oil

Tequila Lime Glaze:
2 tablespoons olve oil
2 tablespoons seeded and minced jalapeno peppers
2 tablespoons freshly minced garlic
1/4 cup soy sauce
1/4 cup tequila1/2 cup freshly squesszed lime juice ( about 4 limes)
2 tablespoons finely chopped cilantro
1 1/2 sticks lightly salted butter, cut into small pieces


Recipe



Toss shrimp with spices and oil; refrigerate for 1 hour. Skewer 6-8 shrimp on each kabob. Grill over charcoal about 3 minutes per side or until shrimp turn pink and have nicely charred edges; keep warm. Serve with Tequila-Lime Glaze.
In a non-reactive sauce pan, saute' oil, peppers and garlic until lightly browned around edges. Add soy sauce, tequila and lime juice. Over medium heat, reduce liquid to 1/2 cup. Remove from heat and stir in chopped cilantro. Whisk butter, one piece at at time, until all is incorporated and mixture is creamy in texture. (Do not let mix come to a boil) To serve: Neatly arrange shrimp on a warmed serving platter, and drizzle liberally with Tequila-Lime Glaze. Garnish with optional fresh lime wedges and fried tortilla strips. makes 6-8 servings.