Margarita Shrimp
Prep Time: 
5Minutes
Cook Time: 
3Minutes
Margarita Shrimp
Prep Time: 
5Minutes
Cook Time: 
3Minutes
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Ingredients
1 tsp Windsor® Coarse Sea Salt (divided)
 
1 whole lime (freshly grated) and lime juice
 
1/4 cup tequila
 
1 tbsp orange juice (or orange juice concentrate)
 
1 lbs black tiger shrimp (jumbo, raw, deveined) - shell and tail on (21-30 shrimp per pound)
 
8-10 wedges lime (for garnish)
 

 

Preparation
  1. Finely grate zest from lime and place into small bowl.
  2. Mix in 1/2 tsp (2 mL) Windsor® Coarse Sea Salt; cover and set aside.
  3. Juice the lime (you should have about 2 tbsp (30 mL)). Pour lime juice, remaining salt, tequila, and orange juice or concentrate in large frypan. Bring to boil and add shrimp.
  4. Cover and cook over medium-high heat 3 minutes or until shrimp are just cooked.*
  5. Remove from heat and allow to cool 15 minutes. Transfer shrimp and liquid to bowl. Cover and place in refrigerator for at least 1 hour to chill and marinate.
  6. Drain – If desired, peel shrimp. Sprinkle with lime-salt mixture; toss to coat.
  7. Serve with lime wedges.

Makes 4 servings (approx 6 shrimp ea.), or 8 appetizers (approx 3 shrimp ea.)

*Note: Shrimp are cooked when shells are pink and flesh is completely white, opaque and firm to the touch. Do not overcook or shrimp will be tough.

Ingredients
1 tsp Windsor® Coarse Sea Salt (divided)
 
1 whole lime (freshly grated) and lime juice
 
1/4 cup tequila
 
1 tbsp orange juice (or orange juice concentrate)
 
1 lbs black tiger shrimp (jumbo, raw, deveined) - shell and tail on (21-30 shrimp per pound)
 
8-10 wedges lime (for garnish)
 

 

Preparation
  1. Finely grate zest from lime and place into small bowl.
  2. Mix in 1/2 tsp (2 mL) Windsor® Coarse Sea Salt; cover and set aside.
  3. Juice the lime (you should have about 2 tbsp (30 mL)). Pour lime juice, remaining salt, tequila, and orange juice or concentrate in large frypan. Bring to boil and add shrimp.
  4. Cover and cook over medium-high heat 3 minutes or until shrimp are just cooked.*
  5. Remove from heat and allow to cool 15 minutes. Transfer shrimp and liquid to bowl. Cover and place in refrigerator for at least 1 hour to chill and marinate.
  6. Drain – If desired, peel shrimp. Sprinkle with lime-salt mixture; toss to coat.
  7. Serve with lime wedges.

Makes 4 servings (approx 6 shrimp ea.), or 8 appetizers (approx 3 shrimp ea.)

*Note: Shrimp are cooked when shells are pink and flesh is completely white, opaque and firm to the touch. Do not overcook or shrimp will be tough.