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Tequila-Lime Shrimp With Cilantro Rice

Photo: Ray Kachatorian; Styling: Jennifer Flanagan
Yield Makes 4 servings (serving size: 3/4 cup rice and 6 shrimp)
Prep: 10 minutes; Cook: 17 minutes.

Ingredients

  • 3/4 cup instant brown rice
  • 2 tablespoons tequila
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon bottled chipotle sauce (such as Tabasco)
  • 2 garlic cloves, minced
  • 24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds)
  • 8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes
  • Vegetable oil
  • 1/2 teaspoon salt
  • 6 tablespoons minced fresh cilantro, divided
  • 4 lime wedges

Nutrition Information

  • calories 286
  • fat 4 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 26 g
  • carbohydrate 30 g
  • fiber 2 g
  • cholesterol 210 mg
  • iron 4 mg
  • sodium 399 mg
  • calcium 59 mg

How to Make It

  1. Prepare rice according to package directions.

  2. Prepare grill.

  3. Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.

  4. Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.

  5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.