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Mad Anthony's Tequila & Citrus Shrimp |
Bring a little bit of Mexico to your table.
- 1 lb. medium to large peeled & deveined shrimp
- Mad Anthony's Hot Sauce
- Bamboo skewers
Marinade
- 1/2 cup olive oil
- 1/4 cup Tequila
- juice of 1 lime
- juice of 1/2 orange
- 1 clove of garlic (finely minced)
- 2 Tbs. chopped fresh cilantro
- 1/8 tsp salt
- pinch of black pepper
Rinse the shrimp in cold water and place in the fridge. Soak the bamboo skewers in water (so they don't burn on the grill) and set aside. Whisk together all of the ingredients for the marinade in a small bowl. Set aside a small portion (about 1/4 cup) of the marinade for basting. Pour remaining marinade on the shrimp and marinade in the refrigerator for at least one hour. Once shrimp has marinated, stick 4 or 5 shrimp on each skewer. Grill until desired doneness, basting with reserved marinade after each turn.
Right before shrimp are done grilling, baste lightly with Mad Anthony's Hot Sauce and serve. |
