| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
|
|
SHARON MEHL – CFFM46A—– |
| 1 |
lb |
Shrimp, jumbo — peeled and |
| 2 |
tb |
Juice — lime |
|
|
Deveined — tails left on |
| 2 |
|
Garlic cloves — minced |
|
|
(16-18 per pound) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Pace picante sauce |
INSTRUCTIONS
Rinse shrimp in cool running water; dry with paper towels. Thread shrimp
onto skewers. For sauce, combine remaining ingredients; mix well. Brush
shrimp with sauce. Place skewered shrimp on grill over hot coals or on rack
of broiler pan; grill or broil 5 to 8 minutes or until shrimp is cooked
through, turning and basting occasionally with sauce. Heat remaining sauce;
serve with shrimp. Makes 4 servings.
Note from Pace: When the over-the-coals entree must be elegant, but time is
at a premium, these impressively skewered shrimp are an easy menu solution.
Source: Pace Picante 40th Anniversary Recipe Collection; page 118
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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