Crack a calypso cooler and enjoy these tangy and sweet shrimps!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1/2 cup orange juice
- 3 tablespoons fresh chopped cilantro
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 4 bamboo skewers, soaked in water for 30 minutes
Directions
Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a large zip-top storage bag, toss to combine. Stash in the refrigerator 30 minutes. Preheat a lightly oiled outdoor grill or indoor grill (Forman Grill or the like) on high heat . Remove the shrimp from the bag and discard the bag. Thread the shrimp on the skewers. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side. Serve on top of you favorite brand of yellow rice and Cuban Black Beans.
Serves 4
