| grilled Texas Shrimp 1/4 Cup Vegetable Oil
1/4 Cup Tequila
1/4 Cup Red Wine Vinegar
2 Tablespoons Mexican Lime Juice
1 Tablespoon Ground Red Chiles
1/2 Teaspoon Salt
2 Cloves Garlic, Finely Chopped
1 Red Bell Pepper, Finely Chopped
24 Large Raw Shrimp, Peeled And
De-veined (tails Left On) mix All Ingredients Except Shrimp In Shallow Glass Or Plastic Dish. Stir In Shrimp. Cover And Refrigerate For 1 Hour. remove Shrimp From Marinade, Reserving Marinade. Thread 4 Shrimp On Each Of Six (8-inch) Metal Skewers. Grill Over Medium Coals, Turning Once, Until Pink, 2 To 3 Minutes On Each Side. heat Marinade To Boiling In A Non-reactive Saucepan. Reduce Heat To Low. Simmer Uncovered Until Bell Pepper Is Tender, About 5 Minutes. Serve With Shrimp. makes 6 Servings. if You Would Prefer To Broil The Shrimp Instead Of Grilling Them, Place The Skewered Shrimp On A Broiler Pan Rack. Broil With Tops About 4 Inches From Heat, Turning Once, Until Pink, 2 To 3 Minutes On Each Side. |
