| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Large shrimp; shelled and deveined (we use tiger shrimp) |
| 4 |
oz |
(fl) Herradura Anejo tequila (or El Patron; Tres Generaciones; etc.) |
| 4 |
lg |
Limes; juice of |
| 1 |
sm |
Bunch chopped cilantro (or parsley) |
| 1 |
oz |
(fl) olive oil |
| 2 |
|
Oranges or tangerines; zest of (up to) |
| 2 |
|
Crushed dried Habaneros chilis |
| 1 |
|
Heaping spoonful of brown sugar or honey or some other sweetener |
|
|
Onions |
|
|
Cloves of garlic |
|
|
Chunks of oranges; limes and other citrus |
INSTRUCTIONS
This recipe is easily adjusted for more or less servings. Marinate the
shrimp several hours in the tequila, lime juice, cilantro, olive oil,
orange zest, habaneros and brown sugar. After marinating the shrimp, skewer
with onions and cloves of garlic,chunks of oranges, limes and other citrus.
Barbeque quickly on hot grill (until shrimp turn pink and curl slightly).
"douglas allen thompson" <aesculus@TSO.UC.EDU>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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