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Prep Time: 240 Minutes Cook Time: 2 Minutes |
Ready In: 242 Minutes Servings: 4 |
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Easy, nice dinner from down south. Until you've eaten mexican food by the pacific, sipping Tecate and watching the sun slip into the ocean, this will suffice till you get down south. I serve this with rice and a squeeze of lime for both the beer and the shrimp. Ingredients:
2 tablespoons silver tequila |
1 tablespoon olive oil |
1 tablespoon worcestershire sauce |
1 teaspoon dried oregano |
1 teaspoon kosher salt |
1 teaspoon paprika |
1 serrano chili, stemmed & seeded |
1/4 cup cilantro, no stems |
3 garlic cloves |
24 large raw shrimp, peeled and deveined |
Directions:
1. Place marinade into a blender, puree till smooth, adjust seasonings and puree again if needed Place raw shrimp in a glass bowl, pour marinade over shrimp, stirring to coat Cover bowl and refrigerate mixture 4 hours.
2. Heat a large skillet on high heat till hot, add shrimp and marinade, tossing till shrimp are pink and cooked through, about 2 minutes Serve on rice.
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