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MARGARITA SHRIMP
These shrimp are best served chilled; consider serving them in Windsor® salt-rimmed margarita glasses for an extra special presentation.
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)
- 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)
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Recipe Preparation
For the Margarita Shrimp
- Finely grate zest from lime and place into small bowl.
- Mix in 1/2 tsp (2 mL) Windsor® Coarse Sea Salt; cover and set aside.
- 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.
- Cover and cook over medium-high heat 3 minutes or until shrimp are just cooked.*
- 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.
- Drain – If desired, peel shrimp. Sprinkle with lime-salt mixture; toss to coat.
- Serve with lime wedges.