- Prep time
- 30 minutes PT30M
- Cook time
- 10–15 minutes PT15M
- 4 servings
Sweet, citrusy and vegetal, these succulent shrimp are hearty enough to be an appetizer or entrée!
- 24 shrimp (16/20 count), peeled and deveined
- 4 limes, zested and juiced
- 4 ounces tequila
- 8 bamboo skewers
- ½ small green cabbage, shredded
- ½ carrot, julienned
- 1 bunch cilantro
- 3 tablespoons California extra virgin olive oil
Sprinkle raw shrimp with lime zest and tequila and let marinate for no longer than 20 minutes. Soak skewers in water while shrimp marinate.
In a medium bowl, combine lime juice, cabbage, carrot and cilantro. Add olive oil and toss.
Skewer marinated shrimp 3 per skewer, then grill over very high heat, 1-2 minutes per side. Be careful not to overcook! The center of the shrimp should still be slightly translucent when removing from the grill or grill pan.
Serve grilled shrimp on bed of cabbage slaw and garnish with cilantro.
Techniques used in this recipe: