Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 2 fluid ounces Tequila (Blanco)
  • 1 fluid ounce Orange Liqueur (Cointreau or Triple Sec)
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Wooden or metal skewers

Instructions:

  1. In a medium bowl, whisk together the olive oil, fresh lime juice, Tequila, Orange Liqueur, honey (or agave nectar), ground cumin, salt, and black pepper until well combined.
  2. Add the peeled and deveined shrimp to the marinade. Toss gently to coat. Marinate in the refrigerator for exactly 60 minutes. Do not exceed 60 minutes, as the acidity will begin to denature the protein.
  3. While the shrimp marinates, soak wooden skewers in water for 30 minutes, or use metal skewers. Preheat the grill to high heat (450°F+). Thread the marinated shrimp onto the skewers.
  4. Place the shrimp skewers on the screaming hot grill grates. Cook for 3 minutes per side, for a total cook time of 6 minutes, until the shrimp is opaque, pink, and slightly charred from the Maillard reaction. Serve immediately.