Marinating shrimp before cooking it on the grill results in a wonderfully tasty experience. It makes the time-consuming and tedious job of cleaning and de-veining them, one of my least favorite cooking tasks, so much more worthwhile.
This recipe calls for large (or jumbo) shrimp, and you should marinate for at least four hours before firing up the grill. After that, it doesn’t take long before you’re enjoying the fruits of your labor. You just have to grill the shrimp until they turn pink!
1 lb large or jumbo shrimp, peeled and deveined
4 tbsp gold tequila
4 tbsp fresh lime juice
2 tbsp fresh lemon juice
1/4 cup olive oil
1 tbsp lemon pepper
2 tbsp fresh minced garlic
2 tsp Sambal Oelek or red pepper flakes (optional)
Pinch of Kosher salt
Whisk all ingredients together and place in a resealable plastic bag with the cleaned shrimp. Marinate for at least four hours. Soak about 6 wooden skewers in water for at least 30 minutes before grilling.
Thread about 6 shrimp onto each skewer. Grill on both sides until shrimp are pink and slightly charred.