Besides the laughter and family time Saturday night, the highlight was these wonderful shrimp. They are so good I was craving them again Sunday! You can up the heat with the crushed red pepper flakes if you want. Like you know, we love things spicy in our house but I double the recipe for 2 pounds of shrimp and added a bit more than a teaspoon of crushed red pepper flakes and they could have been spicier for us.
Margarita Shrimp with Cilantro Lime Rice
1 pound shrimp, peeled and deveined
2 cloves garlic, minced or grated
1 lime, zested and juiced
1/4 cup vegetable oil
1 tablespoon good quality tequila
3 tablespoons fresh cilantro leaves, chopped
1/2 teaspoon crushed red pepper flakes
good pinch of kosher salt
4 bamboo skewers, soaked in water for 20 minutes
In a large ziplock bag add the garlic, lime zest and juice, oil, tequila, cilantro, crushed red pepper, salt, and shrimp. Seal bag well and toss the shrimp with the marinade. Let marinate 30 minutes.
Place bamboo skewers in a sink with water to soak.
Preheat an outdoor grill or indoor grill pan over medium-high heat. Oil the grill lightly. Remove the shrimp from marinade and place on skewers. Cook until the shrimp turn pink, about 2 to 3 minutes per side.
Serve over a bed of Cilantro Lime Rice.
Cilantro Lime Rice
3 cups chicken or vegetable stock
2 cloves garlic, minced
2 tablespoons fresh lime juice
a generous handful of fresh cilantro leaves, chopped
1 jalapeno, cut in half lengthwise
To a medium sauce pot add rice, garlic, 1 tablespoon of the fresh lime juice, jalapeno, and chicken stock. Place a lid on the pot and bring to a boil. Reduce the heat to low and cook for 15 to 20 minutes, until rice is tender. Remove from heat and remove the jalapeno. Stir in cilantro and fresh lime. Serve warm.