Recipes from Mexico :: Mexican Main Dishes for the Grill
1/4 c. canola (or other vegetable) oil
1/4 c. tequila
1/4 c. red wine vinegar
2 Tbsp. Mexican lime juice
1 Tbsp. ground red chiles
1/2 tsp. 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-in.) metal skewers. Grill over med. charcoal, turning once, until pink, 2 to 3 mins. on each side.
Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered or without a lid until bell pepper is tender, about 5 mins. 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 in. from heat, turning once, until pink, 2 to 3 mins. on each side.
