I think it’s just part of living in Texas that one must go to the gulf coast shoreline at some point during the hot summer months to catch a whiff of the salty beach air. We have been to a few spots over the years but hadn’t made to the popular Port Aransas coast until about a week ago. The salty air, warm breezy nights and seaweed shores is some what relaxing but makes one (at least me anyway) crave fresh off-the-boat seafood. While we were in Port A, we enjoyed a few fresh seafood meals but upon our return home I was still wanting for more. The beauty of a “drunken” recipe is that one must taste test the ingredients –– in this case, tequila –– just to be sure it’s going to “work.” *hick* Grilled Drunken Cilantro & Lime Shrimp can be served on many-a-hot summer nights and without a trip to the beach unless of course you need it.
| Prep Time | 10 Minutes |
| Cook Time | 4-8 Minutes |
| Servings |
Servings
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- 2 Pounds fresh gulf shrimp peeled
- 1 Cup fresh cilantro chopped
- 1/2 Cup tequila
- 1 Medium lime juice
- 1 Tablespoon olive oil
- 1 Teaspoon onion powder
- 1 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
Ingredients
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- In a large bowl, combine tequila, cilantro, lime, olive oil, onion powder, salt and pepper. Whisk together until well combined. Pour a 1/4 cup of the mixture into a small bowl and set aside. Add fresh peeled shrimp into the large bowl mixture and gently toss together until well coated. Place into the refrigerator for 30 minutes to marinate.
- After 30 minutes, heat the grill to a medium high temperature. Skewer the shrimp (depending on the size, if needed) and place onto the grill for 2-4 minutes or until the first side has turned pink and slightly golden. Flip skewers over and cook the other side for another 2-4 minutes or until shrimp is pink and that side is slightly golden. Remove from the grill and either brush or toss the shrimp with the remaining sauce then serve.
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