Hi FitFeat Friends! Here is the first of the series of recipes that go with the Beat the Heat Mexi-Que menu.
- 1 pound of shrimp, peeled and deveined
For the marinade:
- 3 tbsp olive oil
- 2 tbsp tequila (use your cheap stuff here and save the expensive stuff for the drinking!)
- 1 tsp minced garlic (I use the jarred kind)
- 2 tbsp lime juice (either fresh or not-from-concentrate juice)
- 3 large pinches of fresh cilantro, finely chopped (approx 3-4 tbsp)
- 2 to 3 shakes of red pepper flakes
- 2 easy shakes of sea salt
Mix all marinade ingredients into a sealable bowl so that you can shake it and turn it upside down. I made shrimp for me and chicken for the hubs so two bowls were in order:
Add your shrimp, give it a good shake and place in the fridge to marinate for about an hour. Flip the tupperware upside down halfway through marinating to redistribute. (Don’t marinate the shrimp too long or the lime juice will start to ‘cook’ the shrimp ceviche-style. Chicken was placed in the marinade the day prior.)
While the shrimp are marinating, be sure to soak your wooden skewers in water for 30 minutes if you are eating them kabob style.
When marinating is complete and you ready to start skewering the shrimp, start preheating your grill on high.
Skewer your shrimp lollipop style at the top of the stick – this way you can leave a bit of the end hanging out of the grill and you won’t burn your fingers when you turn them.
Spray your grill with some non-stick spray or wipe it with coconut oil to keep the shrimp from sticking. Grill on each side for 3-4 minutes.
Plate ‘em up and DEVOUR with cilantro lime rice and grilled veggies!
