Margarita Shrimp Recipes

Steps:

• First preheat the grill to medium.
• Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
• Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

Steps:

• If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
• In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

Steps:

• Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
• Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
• Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
• Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.

Steps:

• Put a little salt on a saucer, then wipe the rim of your martini glass with lime juice. Turn the glass upside down in the salt and twist to coat.
• Stir the ingredients and a little ice together or put them in a cocktail shaker to combine. Strain into a chilled martini glass. Serve with a slice of lime.

Steps:

• Peel and devein shrimp, retaining tails, if desired; set aside.
• Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
• Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
• For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
• Black Bean and Corn Relish directions:Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
• For more great shrimp recipes visit www.eatshrimp.com.

Steps:

• In medium bowl, combine all ingredients except shrimp; mix well. Add shrimp; stir to coat. Cover; refrigerate at least 4 hours or up to 8 hours to marinate.
• Spray broiler pan with nonstick cooking spray. Drain shrimp, discarding marinade. Place shrimp on sprayed broiler pan. Broil 4 inches from heat for 5 to 7 minutes or until shrimp turn pink, turning once.

Steps:

• In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
• Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
• Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.