I always do this by eye so I am just estimating amounts.
1.5 lbs large shrimp shell on but de-veined (I shoot for 10-12 per person as a meal or 6-7 as an app)
Marinade:
8 cloves garlic finely chopped
1/4 cup chopped parsley
Juice of 5 - 6 limes
Tablespoon lime zest
1/2 cup Tequila
1/4 cup EVOO
Salt and Pepper
Mix all marinade ingredients in a bowl. Toss shrimp in marinade. Put in refrigerator for about an hour (not much longer than that or lime juice will cook shrimp). Grill med high heat until pink and nicely colored. Serve as is (peel & Eat) or peeled and over salad with your favorite dressing.
1.5 lbs large shrimp shell on but de-veined (I shoot for 10-12 per person as a meal or 6-7 as an app)
Marinade:
8 cloves garlic finely chopped
1/4 cup chopped parsley
Juice of 5 - 6 limes
Tablespoon lime zest
1/2 cup Tequila
1/4 cup EVOO
Salt and Pepper
Mix all marinade ingredients in a bowl. Toss shrimp in marinade. Put in refrigerator for about an hour (not much longer than that or lime juice will cook shrimp). Grill med high heat until pink and nicely colored. Serve as is (peel & Eat) or peeled and over salad with your favorite dressing.
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