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The Weekend Chef

Grilled Tequila Lime Shrimp with Hatch Chiles

Posted 4:05pm on Thursday, Apr. 12, 2012

Made the mistake of stopping by Central Market during their Hatch Chile Festival. I ended up with a bag, so everything I cooked this weekend has a little extra hatch chile kick. Central Market also had some fresh gulf shrimp on sale, so I am making Grilled Tequila Lime Shrimp with Hatch Chiles. I decided to make the shrimp with both skewers and wrapped in cedar paper. If you have not played around with cedar paper you can check out my Cedar paper wrapped asparagus with bacon post.

Grilled Tequila Lime Shrimp with Hatch Chiles

  • 1 lb. raw shrimp
  • 1/2 cup tequila
  • 1/2 cup olive oil
  • 1/2 cup lime juice
  • 1/2 cup loosely chopped cilantro leaves
  • 1 lime thinly sliced
  • 1 to 2 hatch chiles or jalapeños, minced
  • 5 cloves garlic, minced
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 2 pieces of ceder paper (optional)
  • Skewers

Combine tequila, olive oil, lime juice, hatch chiles, garlic, cumin and half the cilantro in a bowl and mix together for marinade, salt and pepper to taste.

Devein shrimp, leave shells on if skewering, shells of if wrapping in cedar paper, then add to bowl and marinade for 30 minutes.

Skewer the shrimp or wrap in cedar paper (soak cedar paper in Tequila or water for 10 minutes before grilling) with lime slices and grill on high heat for 3 minutes a side or until done. garnish with left over cilantro.

For the step-by-step directions, check out the slideshow.

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