By Tracey
Tequila-Orange Grilled Shrimp
barely adapted from Martha Stewart
Ingredients:
- 1 pound large shrimp, peeled and deveined (tails left on)
- 3 tablespoons olive oil
- 1 jalapeno, very finely chopped (divided)
- 2 cloves garlic, minced (divided)
- zest of 1 lime
- kosher salt and freshly ground black pepper
- 1 cup freshly squeezed orange juice (from about 3 oranges)
- 1/4 cup tequila
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
- lime wedges, for serving
Directions:
Add the shrimp, olive oil, half of the chopped jalapeno, half of the minced garlic, and the lime zest to a medium bowl. Season with salt and pepper then toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 1 hour.
In a medium saucepan, combine the remaining jalapeno and garlic, 1 teaspoon of salt, 1/4 teaspoon pepper, orange juice, and tequila. Set the pan over medium-high heat and bring to a boil. Continue cooking until the sauce is reduced to a thick, syrupy consistency, about 7-9 minutes. Stir in the butter until completely melted and incorporated. Cover the pan to keep the sauce warm.
Set a grill pan over medium-high to high heat. When it’s hot, cook the shrimp for about 2 minutes per side, or until opaque. Remove the shrimp to a platter and pour the tequila sauce over them. Garnish with chives before serving. Serve with rice and lime wedges.
