Marinate shrimp in tequila and garlic, wrap them in bacon and grill them with lime.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6-8 |
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6-8 |
Ingredients
- 16 jumbo shrimp, peeled, de-veined, and tail on (about 1 1/4 pounds)
- 1/2 cup tequila, preferably Anejo
- 4 garlic cloves, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil, plus more for brushing the grill grates
- 16 slices bacon (not thick cut)
- 2 limes, each cut into 6 wedges
Instructions
- Toss the shrimp in a large bowl with the tequila, garlic and a pinch each of salt and pepper. Cover and refrigerate for 30 minutes up to 1 hour.
- Preheat an outdoor grill for medium heat.
- Drain the shrimp and then toss with the oil and a generous pinch of salt and pepper. Wrap each shrimp with a slice of bacon. Thread 2 shrimp and 2 lime pieces on each skewer, alternating between the two.
- Lightly oil the grill grates and grill until the bacon is crisp and shrimp are firm, flipping as needed, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 367 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 226 mg |
| Sodium | 1095 mg |
| Serving Size | 1 of 8 servings |
| Calories | 367 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 226 mg |
| Sodium | 1095 mg |