Archive for September 6th, 2010

Another favorite summer recipe also comes from the Pioneer Woman. The original is for chicken, which really is fabulous, but I’ve also found that it tastes delicious with shrimp.

(I tried taking pictures along the way, but only got as far as the ingredients. We always are done eating by the time I remember to take “after” pictures.)


  • 3 whole Limes, Juiced
  • 5 cloves Garlic, Peeled
  • 1 whole Jalapeno, Sliced (use 2 if you want a little more spice)
  • 1 teaspoon Kosher Salt
  • ½ cups Cilantro
  • ½ cups Tequila
  • 5 Tablespoons Olive Oil
  • 1-2 pounds of shrimp, peeled and deveined
  • Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

    Then throw the shrimp into a gallon size ziplock bag and pour the marinade over it. Close the bag and put it in the fridge for about 1-2 hours. You don’t have to let the shrimp marinade very long, the citrus will start “cooking” the shrimp pretty quickly.

    Fire up the grill (or a grill pan, if you’re like me), put the shrimp on the and cook until they are done. I find it is easiest to get the shrimp out of the bag using long-handled tongs. Throw the leftover marinade away.

    We eat these with fajita fixings (cheese, tortillas, grilled onions, pico de gallo!, black or refried beans, avocado, I could keep on…) or sometimes just by themselves.

    Try the original chicken recipe or my shrimp version and let me know what you think.

    Coming tomorrow, what to do with all that left over tequila!


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