Tequila Shrimp
Tequila and shrimp just seem to go together, whether as appetizers or part of a main course taco bar. They are super quick to make. They still taste really nice if you leave the Tequila out when serving to the kids.
Tequila Shrimp
Soaking the wooden skewers (6) for half an hour before using will take more time than prepping the shrimp.
Ingredients
- 12 large shrimp
- 1 TBSP Tequila
- 2 TBSP olive oil
- 1 TBSP fresh chopped oregano
- 1 TBSP fresh chopped parsley
- ¼ tsp. coarse salt
- Dash of pepper
- Lime slices avocado and tomatoes to garnish
Instructions
- Mix marinade and set aside.
- Thread shrimp onto the skewers, sometimes we double up the skewers and other times don’t. Lay shrimp skewers on flat platter and brush both sides with all of the marinade. Let rest 10 minutes and then grill.
- Place shrimp directly on a hot grill or grill grate.
- Cook until starting to turn pink (3 minutes) and flip.
- At most shrimp will cook in 5 – 6 minutes depending on how hot your grill is. If there is extra marinade left on the platter, brush onto shrimp while cooking.
Notes
The smoky flavor of the shrimp and creamy richness of the avocado pair really well with Sparkling, Dry Riesling’s, Chardonnay and Pinot Noir. So, there are lots of choices, both Old World and New World. Sometimes we let guests do a little wine/food pairing with this easy appetizer.
We’ve paired:
• Segura Viudas Reserva Cava
• Quail’s Gate Dry Riesling
• Zinck Dry Riesling
• Bread and Butter Chardonnay
• Quail’s Gate Pinot Noir