The sunny weather brings out the barbeque-er in all of us!
While looking for a quick, healthy and easy dish for dinner one night this week, I stumbled upon a recipe for Spicy Margarita Shrimp on Tasty Kitchen.
It was really good, and really easy! I adapted the recipe a bit, of course, as we all tend to do! The recipe says to marinate the shrimp for no longer than an hour, because otherwise the acid in the marinade will start to cook the shrimp. I marinated my shrimp for about half an hour, and it was the perfect amount of time! The recipe also called for the remaining marinade to be reduced down in a saucepan to serve on top of the shrimp and rice. I didn’t do this. It would be a nice touch, but unnecessary! You could also cook the shrimp on the stove by sauteeing them. If you’re using wooden skewers, soak them in water for about half an hour before you use them so they don’t catch on fire.
On the side, I served rice and grilled zucchini. The shrimp take about 3 minutes total on the hot grill, so make sure everything else is ready to go before you put them on! To grill the zucchini, I cut it into 1/2″ thick slices. In a small bowl, combine olive oil, minced garlic, salt and pepper. Brush the zucchini slices with this mixture on one side and put oiled side down on the hot grill. Cook for about 4 minutes, then brush the other side with the oil mixture and flip. Cook for about 4 more minutes!
Spicy Margarita Shrimp
Recipe adapted from Tasty Kitchen
1 lb shrimp, raw, peeled and deveined
1/4 cup olive oil
1/8 cup tequila
1 Tbsp Triple Sec
1 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 cup fresh cilantro or flat leaf parsley, chopped
Zest the limes and oranges into a bowl. Juice the oranges and limes into the same bowl. Add in the rest of the marinade ingredients and mix well. Mix in the shrimp and marinate for 30 minutes in the fridge.
Preheat the BBQ. Remove the shrimp from the marinade, put them on soaked skewers. Turn off the heat on one of your BBQ burners, so you have indirect heat. Turn the other burner down to medium-low. Place your skewers on the burner that’s turned off. Cook for a minute or so, until shrimp start to turn pink. Turn over and cook for another minute!
Enjoy this light summer meal!
The Hungry Teacher