Cassie’s Ruminations

Grilled Shrimp

This is a great way to enjoy shrimp in the summertime. The flavors are reminiscent of a margarita with spice instead of sweet. I sometimes omit the tequila or add various other finely minced fresh herbs – basil and oregano work well. We served this with the roasted broccoli below and some pasta, but it also works well with rice, rice noodles, or grilled potatoes.

Grilled Shrimp
Serves 4

1½ pounds 31/40 shrimp (31-40 shrimp per pound)

For the marinade:
3 tbsp fresh lime juice
1 tbsp tequila
¼ tsp kosher salt
¼ tsp black pepper
1 tsp paprika
dash cayenne pepper
2 cloves garlic, pressed
1 tsp dried parsley, or 1 tbsp finely minced fresh parsley
1 tbsp olive oil

Preheat the grill to medium high heat.

Mix together all of the marinade ingredients. Peel and devein the shrimp if necessary and add them to the marinade. Let sit for about 15 minutes. Thread the shrimp onto skewers and grill for 3-4 minutes on each side or until pink and opaque. Serve warm.