Margarita Grilled Shrimp
Margarita Grilled Shrimp
1 ¼ pound large shrimp (12 – 16 count) (550g)
1 cup papaya juice (250ml)
1/3 cup cilantro chopped fine (80ml)
¼ cup tequila (60ml)
1 thai chili chopped fine approximately 1 tablespoon (15ml)
2 tablespoons peanut cooking oil (30ml)
Salt and pepper to taste
Peel and devein the shrimp. Place into a resealable plastic bag. Add tequila, papaya juice, cilantro, thai chili and cooking oil. Mix in bag to evenly coat shrimp. Place in refrigerator for 30 minutes.
Prepare the barbecue for direct grilling. Preheat the barbecue to high heat.
Remove shrimp from refrigerator. Take them out of the bag, discard the marinade and pat them dry with a clean paper towel. Season the shrimp with salt and pepper. Oil the grill and place shrimp on direct heat for 1.5 minutes per side or until the shrimp are bright pink and opaque all the way through.
1 ¼ pound large shrimp (12 – 16 count) (550g)
1 cup papaya juice (250ml)
1/3 cup cilantro chopped fine (80ml)
¼ cup tequila (60ml)
1 thai chili chopped fine approximately 1 tablespoon (15ml)
2 tablespoons peanut cooking oil (30ml)
Salt and pepper to taste
Peel and devein the shrimp. Place into a resealable plastic bag. Add tequila, papaya juice, cilantro, thai chili and cooking oil. Mix in bag to evenly coat shrimp. Place in refrigerator for 30 minutes.
Prepare the barbecue for direct grilling. Preheat the barbecue to high heat.
Remove shrimp from refrigerator. Take them out of the bag, discard the marinade and pat them dry with a clean paper towel. Season the shrimp with salt and pepper. Oil the grill and place shrimp on direct heat for 1.5 minutes per side or until the shrimp are bright pink and opaque all the way through.
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