Tequila Jalapeño Shrimp
Looking for an easy summer appetizer packed with flavor? This grilled Tequila Jalapeño Shrimp is quick-to-make and a light appetizer your guests will love!
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Makes: 6 servings
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Ingredients
- 1 jalapeño pepper, chopped
- 2 cloves garlic
- 6 mint leaves
- ⅓ cup tequila
- ¼ cup orange juice
- ¼ cup lime juice (from about 2 limes)
- 1 lb. extra jumbo shrimp, peeled and deveined with tails left on
- ¼ teaspoon salt
- ¼ teaspoon pepper
Yogurt Dipping Sauce
- 1 cup Greek yogurt
- 2 tablespoon lime juice (from 1 lime)
- 2 cloves garlic, minced
- Salt and pepper
Instructions
- Combine jalapeño, garlic, and mint in food processor and process until minced. Add in the tequila, orange juice, and lime juice and pulse to combine.
- Thread 4-5 shrimp onto a skewer and lay in a shallow baking dish. Repeat for all the shrimp. Pour the tequila jalapeño marinade over them. Sprinkle with salt and pepper.
- Place skewers in fridge and let marinate for about an hour, rotating skewers halfway through.
- Heat grill to medium and lightly oil grill grates. Place shrimp skewers on grill and cover, cooking for about 3 minutes on each side until pink, before moving to a separate platter for serving.
Yogurt Dipping Sauce
- In a medium bowl, mix together yogurt, lime juice, garlic, and salt and pepper until well combined.
Notes
- If you're using wooden skewers, I recommend soaking them in water before threading the shrimp.
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