Heat up the evening with some spicy tequilla shrimp or serve as a party app.
1 oz lime juice
2 oz tequila
1/4 cup olive oil
1 tsp minced garlic
1 tsp finely chopped cilantro
Sriracha sauce to taste
1 pound large shrimp, peeled and deveined
1 large lime, quartered
6 (10 inch) wooden skewers
1. Whisk together the lime juice, tequila, olive oil, garlic, sriracha in a bowl until well blended. Pour into a large resealable plastic bag, add the shrimp. Seal bag, shake and turn to get the sauce. Refrigerate 2-3 hours before grilling.
2. Soak skewers at least 30 minutes in water to prevent burning. Thread shrimp onto prepared skewers, 5 to 6 per skewer. If grill is not available, saute in a large pan on med high.
3. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 6-8 minutes. Serve with lime wedges for garnish.