1 pound large shrimp, peeled, deveined, and tails left on
3 tablespoons olive oil
1 jalapeno chili, finely chopped
2 cloves garlic, finely chopped
Zest of 1 lime plus lime wedges, for serving
1 teaspoon kosher salt
Fresh ground pepper
1 cup orange juice
1/4 cup tequila
1 shallot, finely chopped
8 bamboo skewers
Chopped fresh chives (optional)
Cilantro sprigs (optional)
- In a large Ziploc bag, combine shrimp, oil, half the jalapeno, half the garlic, zest, 1/2 teaspoon salt and pepper. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
- In a shallow saucepan, combine remaining jalapeno and garlic, 1/2 teaspoon salt, pepper, orange juice, tequila, and shallots. Bring to a boil over medium-high heat and cook until mixture is thick, about 10 minutes.
- Soak the skewers in water briefly and thread four shrimp per skewer.
- Heat a gas grill on high and grill shrimp, turning once, until just opaque, about 5 minutes. Transfer to plates and drizzle tequila sauce over the shrimp. Garnish with chives and cilantro and serve with lime wedges.