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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
1/3 cup tequila |
1/3 cup lime juice |
3 tablespoons honey |
1 tablespoon grated lime zest |
2 teaspoons salt |
1 1/2 ground chipotle chile pepper or 1 1/2 chili powder |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
3 lbs large shrimp, peeled & deveined |
1/4 cup canola oil |
salsa, and garnish |
1 (16 ounce) jar salsa, about 1 2/3 c. |
2 tablespoons chopped fresh cilantro |
1 tablespoon lime juice |
1 teaspoon grated lime juice |
1 tablespoon tequila (optional) |
4 red bell peppers or 4 green bell peppers, sliced |
Directions:
1. In a resealable plastic bag, combine: tequila, juice, honey, zest, salt, chile pepper, pepper and garlic powder.
2. Add shrimp to bag of marinade then toss and marinate 30 mins-to 1 hour turning occasionally.
3. After 30 minutes to one hour, remove shrimp from marinade and drain well.
4. Discard marinade, unless you would like to cook shrimp in it for extra flavour.
5. In skillet, heat oil over medium-high heat, and add shrimp; cook, turning once, until opaque, 2-3 mins-per side.
6. Can be chilled for up to one day.
7. Salsa and Garnish: In a small bowl combine salsa, cilantro, juice, zest and if desired, tequila up to 1 day in advance if you wish.
8. To serve, place bowl of salsa in center of platter; arrange shrimp and peppers in wreath pattern around salsa.
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