Tex-Mex Grilled Scampi
Submitted by birsim
Tequila and lime marinated shrimp grilled on skewers, served with a fiery jalapeño-horseradish cocktail sauce. From grill to plate in under 10 minutes.
YIELD
4 servingsPREP
45 minCOOK
6 minREADY
50 minFire up the grill because these shrimp are about to steal the show.
A quick tequila-lime marinade with sliced jalapeños infuses the shrimp with bright, boozy heat while they chill in the fridge for just 30 minutes.
Thread them onto skewers and they hit the grill for barely 6 minutes, just long enough to turn pink and pick up those gorgeous char marks.
The real kicker is the cocktail sauce: chili sauce spiked with horseradish, fresh jalapeño, more tequila, and a squeeze of lime that makes you want to dip twice.
Pro Tips
- Leave the shells on while grilling. They protect the shrimp from drying out and add smoky flavor you can’t get otherwise.
- Soak wooden skewers for 20 minutes before threading to keep them from catching fire on the grill.
- Have everything else plated before the shrimp hit the grates. Six minutes goes fast and these are best eaten the second they come off.
- Double the cocktail sauce. It disappears quicker than you’d expect.
Ingredients
Directions
- Combine lime juice, tequila, oil, sliced chiles, salt and shrimp in medium bowl; toss to continue.
Cover and refrigerate 30 minutes.
Make Cocktail Sauce: Combine all ingredients in small bowl. Makes ¾ cup.
Heat grill. Thread shrimp on 6 skewers. Grill over medium-hot heat 2 to 3 minutes per side, until opaque.
Serve with Cocktail Sauce.
Makes 4 servings.
Shrimp takes only minutes to grill, so have the rest of your menu ready--you’ll want to dig in as soon as the shrimp is done.
Prep time: 15 minutes plus marinating Cooking time: 6 minutes
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