Wednesday, May 5, 2010

Happy Cinco de Mayo!

Most of the holidays that we celebrate here in the United States provide us with a good excuse to eat amazing food. Cinco de Mayo is no exception. So while you're throwing back a cerveza or two, you should cook up some dinner for you and friends.

The team in the kitchen has been cooking up Mexican inspired dishes since the early hours of the morning - Ripe papaya sprinkled with Lime Salt, Home Made Plantain and Tortilla Chips with a myriad of salsas, Sword Fish Skewers with Cilantro Sauce (just to name a few).

From our kitchen to yours, here's one of our favorite dishes to have on May 5th.

Margarita Marinated Grilled Shrimp

2 lb. Jumbo Shrimp (10-12 shrimp per pound)
Pre-Grill Marinade: 1 tablespoon freshly chopped Garlic, Olive Oil,
a dash of salt, a dash of pepper
After Grill Marinade: Juice of half a lime, scant 1/8 cup of Gold Tequila,
1/8 cup chopped cilantro, 1/4 cup Margarita Mix, Salt and Pepper to Taste

Marinate the shrimp in the pre-grill marinade for two hours in the refrigerator. Take out and discard any excess marinade. Pre-heat grill until it's fully warmed. Grill shrimp on each side for 4-5 minutes - until the flesh is opaque. Remove from the grill and let cool for 2 minutes.

Toss grilled shrimp in the after grill marinade.

Best served room temperature but can be re-heated.

Spanish Rice with tomatoes, peas, carrots, and red onion makes a great side dish!

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