Grilled Tequila Lime Shrimp

Steps

1. 1

   Ensure the shrimp are peeled and deveined. Leave the tails on for easier finger-food-style serving.

2. 2

   Pour the tequila into a large bowl.

3. 3

   Add the fresh lime juice to the bowl.

4. 4

   Add the olive oil, minced garlic, and ancho chile powder. Mix thoroughly until the marinade is well combined.

5. 5

   Add the shrimp to the marinade and turn them to coat evenly. Cover the bowl with plastic wrap and refrigerate for 1–4 hours so the shrimp absorb the flavors.

   Start 4-hour timer
6. 6

   While the shrimp marinate, soak bamboo skewers in water. This helps prevent them from burning on the grill. Metal skewers may be used instead.

7. 7

   Preheat a charcoal grill for fairly high, direct heat.

8. 8

   Thread 4–5 shrimp onto each skewer. For better security, pierce each shrimp in two places—once through the tail and once closer to the head—so it does not slip off during grilling.

9. 9

   Place the shrimp skewers over the hot direct heat. Grill for 1–2 minutes on the first side.

   Start 2-minute timer
10. 10

    Turn the skewers and grill for another 1–2 minutes. The shrimp are done when opaque and curled into a loose “C” shape; avoid cooking them until they curl tightly into an “O,” which indicates they may be overcooked.

    Start 2-minute timer