Monday, June 10, 2013

Margarita Shrimp

We're lucky to live close enough to the coast that local seafood is available most of the year. The South Carolina Aquarium keeps a list of local sustainable seafood that helps us choose which we eat. Good for the ocean, good for the economy and good for your belly. Awesome right? Shrimp is a particular favorite of ours. So are margaritas. Guess how I came up with this recipe?

What You'll Need:
1lb large shrimp, peeled
1 medium sweet onion
1 large yellow/red/orange bell pepper
3 cloves garlic, minced
2 tablespoons tequila
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon red pepper
1 teaspoon cumin
1 teaspoon salt
Fresh cilantro
Sour cream

What to Do:
Cut the onion and pepper into strips or chunks and season with salt and pepper. Place them on a pre-lit grill (a grill basket works well for this if you have one). Char veggies on the grill until they wrinkle and set aside. Meanwhile, combine garlic, tequila, lime, lemon, pepper, cumin and salt with the shrimp. Grill marinated shrimp just until they turn pink.

Assemble peppers, onions and shrimp on warm (or grilled!) tortillas and top with cilantro and sour cream. Finish with a squeeze of lime juice. Fix a plate, make yourself a margarita and enjoy the sunshine! 

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