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Nacho's Tequila Grilled Shrimp




Source of Recipe


by Mercyteapot, from chef Ignacio (Nacho) Lopez


List of Ingredients




1/2 yellow pepper, diced small
1/2 red pepper, diced small
1/2 green bell pepper, diced small
2 red jalapeño pepper, diced small
1/4 cup minced scallion
5 cloves garlic, minced (divided use)
1/2 cup lime juice
1-1/4 cups extra virgin olive oil (divided use)
Kosher salt and black pepper, to taste
20 jumbo (U10) shrimp, peeled, deveined and butterflied
1/2 cup Cuervo Gold tequila
Juice and zest of 2 limes
Juice and zest of 2 oranges
Bamboo skewers, soaked in water at least 30 minutes

Recipe



6 to 8 servings

Combine the yellow, red and green pepper, jalapeño, scallions, 1 clove garlic, 1/2 cup lime juice and 1 cup olive oil. Season to taste with kosher salt and black pepper. Refrigerate Four-Pepper Mojo and let flavors marry for at least one hour.

In a nonreactive bowl, combine shrimp, tequila, citrus juices and zests, remaining four cloves garlic and remaining 1/4 cup olive oil, and marinate at room temperature for approximately 20 minutes. Remove the shrimp from the marinade. Thread shrimp on skewers (about four each) and season with salt and pepper.

Grill over hot coals about 2 minutes on each side, until shrimp are pink outside and still translucent inside.