Photo: Ray Kachatorian; Styling: Jennifer Flanagan
Makes 4 servings (serving size: 3/4 cup rice and 6 shrimp)

Prep: 10 minutes; Cook: 17 minutes.

How to Make It

Step 1

Prepare rice according to package directions.

Step 2

Prepare grill.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Margorita's Review

September 04, 2010
YUM!!!! These shrimp are great! I'm not usually a big fan of cooking with tequila but this time I couldn't tell it was in there. I did this a little different though. I marinated the shrimp with a little extra Tabasco, and cooked them in a grill pan on the stovetop. Then I cooked down the marinade till it was a bit thicker and poured it on top of the shrimp. It was delicious! I didn't make the rice...wasn't that hungry, just ate the shrimp and had to force myself to not eat the whole pound. It was so good. I can't wait to try this on the grill.