Tequila-Lime Shrimp With Cilantro Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Cook: 17 minutes. Ingredients:
3/4 cup instant brown rice |
2 tablespoons tequila |
1 tablespoon fresh lime juice |
2 teaspoons olive oil |
1 teaspoon bottled chipotle sauce (such as tabasco) |
2 garlic cloves, minced |
24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds) |
8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes |
vegetable oil |
1/2 teaspoon salt |
6 tablespoons minced fresh cilantro, divided |
4 lime wedges |
Directions:
1. Prepare rice according to package directions.
2. Prepare grill.
3. Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.
4. Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.
5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.
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