Grilled Margarita Shrimp Recipes

MARGARITA SHRIMP AND SCALLOPS

Steps:

• First preheat the grill to medium.
• Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
• Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

MARGARITA GRILLED SHRIMP RECIPE

Steps:

• Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
• Place shrimp in a wide shallow bowl and set aside.
• In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
• Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
• Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

MARGARITA SHRIMP

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

MARGARITA SHRIMP ON GRILLED AVOCADO TOAST

Steps:

• In a bowl add shrimp, with triple sec, tequila, smoked paprika, lime, kosher salt, and cayenne pepper. Let marinate in the fridge for about 15-20 minutes
• For the Guacamole combine, chopped tomato, avocados, salt, garlic, serrano pepper and cilantro. Squeeze a little lime on top, and let set in the fridge.
• Preheat your grill on high heat, and cook shrimp on one side, with butter bread on the other. Grill until shrimp is opaque and your bread has nice grill marks on them.
• Top your toast with guacamole, and shrimp. Optionally, garnish with a little cilantro and cojita cheese. Enjoy!

GRILLED MARGARITA SHRIMP

Steps:

• Mix the lime and orange juices, zest, tequila, olive oil pepper and salt in a small bowl or jar.
• Add the shrimp and marinade to a large zip-top bag and let the shrimp marinate in the refrigerator for at least 30 minutes or up to 90 minutes.
• Preheat a gas grill to medium-high heat, about 400°F.
• While the grill is preheating, thread the shrimp onto skewers, leaving some space in between each shrimp. Depending on the type of skewer you are using you should be able to get 4-6 shrimp per skewer.
• Place the skewers on the hot grill and grill for 2-3 minutes. Flip the shrimp once the first side is pink and the edges on the side facing up are just starting to turn slightly pink. Grill for another 2-3 minutes until shrimp are completely pink and cooked through.
• Carefully remove the shrimp from the grill. You can serve the shrimp on the skewers or remove them and either serve immediately or chill and save them for another time.

GRILLED SHRIMP WITH PONZU SAUCE

Steps:

• Prepare barbecue (medium-high heat).
• Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.
• Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.
• Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly.
• Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes.
• Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you'd prefer.

MARGARITA GRILLED SHRIMP SKEWERS

Steps:

• Mix all of the marinade ingredients together. Taste and adjust if needed.
• Add the shrimp, gently stirring to coat. Pour the contents into a plastic bag and marinate in the fridge for 30-60 minutes, depending on the size of the shrimp.
• Pull the shrimp out of the fridge 15 minutes before you're ready to heat up the grill.
• Preheat your grill for direct cooking, high heat.
• Skewer the shrimp and grill over the coals, rotating as needed. They will take 2-3 minutes per side. The color of the shrimp should brighten to orange, and the temperature needs to be about 120F.
• Serve with more slices of lime and herbs if desired.