Chef notes
This dish is super simple to make and brings all the flavors of a margarita to a main course. It’s great for big groups.
Technique tips: Soak skewers in water so they don’t catch fire on the grill. Use two skewers so shrimp lay flat and cook evenly on the grill.
Swap option: Also great with any protein or vegetable.
Ingredients
- 1 pound raw extra jumbo shrimp (16-20 per pound), peeled and deveined
- 1/3 cup olive oil
- 2 large garlic cloves, roughly chopped
- 1 teaspoon minced jalapeno
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons tequila (optional)
- fresh lime, thinly sliced, if placing shrimp on skewers
- chopped cilantro, for garnish
- fresh lime wedges, for squeezing
Preparation
1.Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
2.Place shrimp in a wide shallow bowl and set aside.
3.In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender, regular blender or food processor to completely process until there are no sizable pieces. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
4.Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp.
5.Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time.
6.Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
