Subject: Grilled Tequila Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 28 2002 - 15:22:41 EDT
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FOOD FUNNY
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Bee from Texas writes, "My mother taught me this one when I was a
little girl, along with great dramatic gestures."
A Potato went out on a mash.
And sought out an Onion patch.
"Umm-umm," said the Squash,
"This is pie for me!'
"No-no," the weeping Onion cried,
"My love you cannot be.
The Pumpkin is your lawful bride.
You Cantaloupe with me!"
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TODAY'S RECIPE
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Serve these shrimp as a main course with cornbread, or alone as an
appetizer. Either way, be sure to pop open a cold cerveza.
Grilled Tequila Shrimp
For the marinade:
1/2 cup (125 ml) tequila
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) fresh lime juice
1 - 3 cloves garlic, finely chopped
1 Jalapeno pepper, with or without seeds as
desired, finely chopped
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675 - 900 g) large shrimp, peeled
and deveined
Lime wedges for garnish
Whisk together the marinade ingredients and combine with the shrimp in
a bowl or plastic bag. Refrigerate for 30 to 45 minutes. Drain the
shrimp and discard the marinade. Thread the shrimp onto wooden
skewers and grill over hot coals until opaque and firm to the touch, 1
to 2 minutes per side. Serve garnished with lime wedges. Serves 4 to 6.
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