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Fish | |
| 2 LB jumbos shrimp � cup canola oil � cup freshly squeezed lime juice (about 5-6 limes) 3 cloves garlic � tsp salt 2 chipotle peppers in adobo sauce, chopped 1 large handful cilantro splash tequila/white wine | |
| Rinse shrimp thoroughly. Place in a large plastic storage bag. Combine all marinade ingredients except cilantro in a blender. Blend until smooth. Add cilantro and blend until just combined. Pour into bag with shrimp. Marinate in the refrigerator for at least two hours to overnight. Soak wooden skewers in water for at least an hour. Thread shrimp onto skewers. Set grill to low heat and cook skewers of shrimp for 3 to 4 minutes per side, or until opaque. | |
Unrated | |
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