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Jenny's Southwestern Shrimp


2 lbs. unpeeled large fresh shrimp
1/3 c. lime juice
2 Tbls. chopped freash cilantro
1/3 c. olive oil
2 Tbls. tequila
1/4 tsp. salt
1/4 tsp. pepper
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced

Peel shrimp, leaving tails intact: devein, if desired. Combine lime juice and remaining ingredients in a shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2 - 3 hours, stirring, occasionally.

Drain shrimp, reserving marinade. Bring marinade to boil over high heat; remove from heat, and set aside. Thread neck and tail of each shrimp onto six 14" skewers so shrimp will lie flat. Grill shrimp, uncovered, over medium-hot coals (350 - 400 degrees) 3 - 4 min. on each side or until shrimp turn pink, basting frequently with reserved marinade.

Yield: 4 - 6 servings.




STACKS, The Art of Vertical Food

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