Recipe Background
There's no time to be wasting away! Margaritaville ® Shrimp Skewers are hot off the grill and ready for chowing down! Golden, sweet, savory, and delightfully tangy, Margaritaville Shrimp Skewers have wonderful notes of tropical lime and spicy pepper to help make this seafood extra-scrumptious! No need for a shaker of salt with these Margaritaville Shrimp Skewers; they're perfectly seasoned and perfectly ready to eat!
There's no time to be wasting away! Margaritaville ® Shrimp Skewers are hot off the grill and ready for chowing down! Golden, sweet, savory, and delightfully tangy, Margaritaville Shrimp Skewers have wonderful notes of tropical lime and spicy pepper to help make this seafood extra-scrumptious! No need for a shaker of salt with these Margaritaville Shrimp Skewers; they're perfectly seasoned and perfectly ready to eat!
Ingredients
- 1 pound extra jumbo shrimp raw, peeled and deveined
- 1/3 cup olive oil plus more, to taste, for oiling the grill grates
- 2 large cloves garlic roughly chopped
- 1 teaspoon jalapeño minced
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons tequila optional
- fresh lime to taste, thinly sliced, plus more, to taste, cut into wedges, for serving
- fresh cilantro optional, to taste, chopped
Directions
- Soak wooden skewers in water.
- In a wide shallow bowl, add the shrimp.
- In a separate small bowl with high sides, add 1/3 cup of the olive oil, the garlic, the jalapeño, the brown sugar, the smoked paprika, the chili powder, the garlic powder, the onion powder, the cumin, the salt, and the black pepper and stir to combine.
- Using an immersion blender or a food processor, completely process the olive oil mixture until it is smooth and it forms a marinade.
- Pour the marinade over the shrimp and gently stir to coat the shrimp evenly.
- Cover and refrigerate the shrimp, folding gently halfway through, for at least 2 hours and up to 3 hours.
- Drizzle the tequila over the shrimp and gently fold to combine.
- Thread the shrimp and the lime slices, folded in half, onto the skewers, alternating between the two.
- Heat the grill to medium-high and, using the extra olive oil, grease the grates well.
- Add the shrimp to the grill and cook just until the shrimp are no longer translucent and have some char, with the meat reaching an internal temperature of 145 degrees F, about 3-4 minutes per side.
- Place the shrimp skewers on a platter and sprinkle with the cilantro.
- Serve the shrimp skewers with the fresh lime wedges.
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