Nana’s Recipes: Tex Mex Shrimp Kabobs

Shrimp and Veggie Kabobs

Living on the Texas Gulf Coast, or the Lone Star Riviera to make it sound more exotic, means we have some fairly mild winters at times, as well as handy access to fresh seafood. So, I thought today we’d combine some good ol’ Tex Mex with some Gulf Coast shrimp and throw them on the barbie!

So you’ll need to get a couple dozen shrimp, and a BBQ pit. First you’ll need to peel and de-vein them, and make sure you leave the tails intact. Then you’ll need to mix the following ingredients together in a decent sized bowl:

  • Chop a red bell pepper until you have about a cup of finely chopped bell pepper bits
  • Do the same with a clove or two of garlic (one if you don’t like garlic flavor too much)
  • Throw in a couple teaspoons of lime juice, a teaspoon of cooking oil, a teaspoon of ground red chiles (whichever variety you prefer)
  • Then add a quarter cup of tequila, a quarter cup of red wine vinegar, and a half teaspoon of salt

Blend all those ingredients together real well and then stir in the shrimp. Let the shrimp marinate in the fridge for 30 minutes or so, then bring them out and put them on skewers. Let them cook on a medium heat over the coals for about 5 minutes, and keep brushing the marinade and turning them until the 5 min are up or they start turning pink. Take what’s left of the marinade and put it on the stove and bring it to a boil, then let simmer for 5 minutes or so. Once the sauce has simmered, serve the shrimp with whatever grilled veggies you prefer, and add some Mex style rice, chips and salsa, and some nice warm tortillas. If this doesn’t warm your winter a little bit, maybe add some jalapeño!

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