Margarita Grilled Shrimp Kabobs (Print Version)
# Ingredients:
01 -
1 pound raw extra jumbo shrimp (16-20 per pound), peeled and deveined
02 -
⅓ cup olive oil
03 -
2 large garlic cloves, roughly chopped
04 -
1 teaspoon minced jalapeno
05 -
2 teaspoons brown sugar
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon chili powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon cumin
11 -
1 teaspoon kosher salt
12 -
½ teaspoon black pepper
13 -
2 teaspoons tequila (optional)
14 -
Thin slices of fresh lime (if placing shrimp on skewers)
15 -
Chopped cilantro
16 -
Wedges of fresh lime for squeezing over top of grilled shrimp
# Instructions:
01 -
If using wooden skewers, soak them in water to prevent burning.
02 -
Place the shrimp in a wide, shallow bowl and set aside.
03 -
In a small bowl, combine olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper. Use an immersion blender, food processor, or standard blender to process until smooth.
04 -
Pour the marinade over the shrimp and gently mix to coat evenly. Cover and refrigerate for 2 to 3 hours, stirring once halfway through.
05 -
Drizzle tequila over the shrimp and gently stir to combine. Thread shrimp onto skewers with folded lime slices between each shrimp if desired.
06 -
Preheat grill to medium-high heat. Clean and oil the grates thoroughly.
07 -
Place shrimp on the grill and cook for 3 to 4 minutes per side, or until shrimp are opaque and lightly charred. Adjust time if using smaller shrimp.
08 -
Transfer shrimp to a platter, sprinkle with chopped cilantro, and serve with lime wedges for squeezing over the top.
# Notes:
01 -
For skewers, use flat-shaped ones to prevent shrimp from twisting during grilling.
02 -
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat.