| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Seafood | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Large shrimp (26 to 30); peeled and deveined |
| 1/4 | c | Lime juice |
| 1/4 | c | Tequila |
| 1/4 | c | Water |
| 1/4 | c | Finely chopped onion |
| 1 | tb | Olive oil |
| 1/4 | ts | Salt |
| Cooked brown or white rice | ||
| Lime slices; for garnish |
INSTRUCTIONS
Place shrimp in a shallow, glass dish. Combine lime juice, tequila, water, chopped onion, olive oil and salt. Add to shrimp and stir. Marinate, stirring occasionally, for 10 minutes. Remove shrimp from marinade, reserving marinade. Thread onto four 15-inch skewers, running the skewer through each shrimp twice. Transfer marinade to a saucepan; bring to a boil. Reduce heat and simmer 5 minutes; set aside. Coat grill rack with vegetable cooking spray. Place kebabs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side. Remove shrimp from skewers and arrange over cooked rice; spoon some of the cooked marinade over each serving. Garnish with lime slices. Makes 4 servings. NOTE: Scallops or cubed firm fish, such as halibut, shark, swordfish, tuna, salmon, catfish or tilapia may be substituted for the shrimp. NUTRITIONAL ANALYSIS: Each serving, including rice, contains 397 calories, 36 g protein, 6 g fat, 299 mg cholesterol and 480 mg sodium. ARKANSAS GAZETTE-DEMOCRAT 18 OCT 95 NATIONAL FISHERIES INSTITUTE Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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