Our recipe for this was a little thwarted by the weather today, but it’s been a favorite on the Anderson grill for years. I believe we originally got the recipe out of an old Weber Grill cookbook many years ago. It’s best to start with raw shrimp, (ours were already cooked) and it’s also best to start when an out-of-the-blue thunderstorm doesn’t infiltrate your grilling time (we resorted to the broiler today). When the planets align, however, this is a really delicious one, and a great way to use those jalapeños for those that aren’t really into spicy stuff. The final product produces lots of flavor without any real spiciness. Give these a try, I think you’ll like them!
Quick cook time on the grill, but be sure to account for marinating time!
- 1/3 cup tequila
- 2 tbsp extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno pepper (with seeds)
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 32 large shrimp peeled and deveined (about 1 1/2 pounds)
- 2 fresh limes, cut into wedges
For the marinade, whisk together ingredients above (through black pepper). Place the shrimp in large resealable plastic bag with the marinade, coat the shrimp and seal the bag removing as much air as possible. Place the bag in a rimmed dish in your fridge for 30-45 minutes.
Remove the shrimp from the bag and discard the marinade. Preheat your grill and then thread the shrimp onto skewers and season with a pinch of salt. Grill your shrimp over direct high heat for 2-4 minutes, turning halfway through, until opaque in the center. Great with grilled lettuce and strawberry lime vinaigrette!