This recipe was posted to the Chile Heads Mailing List by Douglas Allen Thompson <aesculus@tso.uc.edu>:
Combine the first 7 ingredients and marinate the shrimp for a few hours.
- 4 fluid ounces of Herradura Añejo tequila (or Cuervo 1800, El Patron, Tres Generaciones, or any good aged tequila)
- Juice of 4 large limes
- Small bunch of cilantro, chopped
- 2 tablespons olive oil
- Zest from two oranges or tangerines
- 1 or 2 dried habanero chiles, crushed
- 1 tablespoon brown sugar, honey or some other sweetener
- 3 pounds large shrimp, shelled and deveined
- Onions, cut into chunks
- Whole cloves garlic, peeled
- Orange sections
- Lime sections
- Other citrus, sectioned, if desired
After marinating the shrimp, skewer with onions and cloves of garlic, chunks of oranges, limes and/or other citrus. Barbeque quickly on hot grill until shrimp turn pink and curl slightly.
Serves 6.
[Return to the Culinary World Tour Page] [Go to the Recipe Home Page]
[Go to The Gumbo Pages' Home Page]Chuck Taggart (e-mail chuck)