Shrimp Margarita Food

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

MARGARITA SHRIMP

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

MARGARITA SHRIMP AND SCALLOPS

Steps:

• First preheat the grill to medium.
• Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
• Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

SHRIMP MARGARITA

Steps:

• Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
• Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
• Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
• Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.

MARGARITA SHRIMP COCKTAIL

Steps:

• Combine all the ingredients in a medium bowl, except for the shrimp.
• Put cocktail sauce into your favorite bowl, or cocktail glass.
• Put wedges on edge.
• Place bowl or glass on platter and layer shrimp around.
• Keep refridgerated until your going to serve them.
• Enjoy!

MARGARITAS AND SHRIMP ALL AROUND

Steps:

• Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
• Preheat broiler or grill.
• Put some crushed ice in a glass and sample margarita.
• In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
• Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
• Drain the shrimp and arrange on a baking sheet.
• Check glass to see if it is in need of refill.
• If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.
• Go ahead and refill your glass -- you deserve it!

MARGARITA SHRIMP SALAD

Steps:

• Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• Drain the shrimp and reserve the marinade.
• In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• Remove from heat, transfer to a small bowl, and cool.
• Whisk in the olive oil and season to taste with salt and pepper; set aside.
• Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
• Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• Sprinkle with chili powder while still warm.
• In a large bowl, mix together the tomato, bell pepper and lettuce.
• Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• Top with the grilled shrimp and tortilla strips and serve immediately.

MARGARITA SHRIMP TACOS

Steps:

• Peel and devein shrimp, retaining tails, if desired; set aside.
• Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
• Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
• For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
• Black Bean and Corn Relish directions:Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
• For more great shrimp recipes visit www.eatshrimp.com.

ZESTY MARGARITA SHRIMP

Steps:

• Im medium bowl, mix all ingredients except shrimp. Add shrimp, stir to coat. Cover and refrigerate 8 hours.
• Spray broiler pan with cooking spray. Drain shrimp and discard marinade. Place shrimp on broiler pan and broil 4 inches from heat, 5-7 minutes, turning once, until shrimp turn pink.

MARGARITA SHRIMP AND VEGETABLE KABOBS

Steps:

• Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well.
• Place shrimp and vegetables in marinade; cover.
• Refrigerate 1 hour; drain and discard dressing.
• Arrange shrimp and vegetables on skewers.
• Place kabobs on greased grill over hot coals.
• Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once.
• Serve with rice, if desired.