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!
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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