Serve with Lime-Cilantro Rice
1 pound shrimp; large, peeled, deveined and tails left on
3 tablespoons olive oil
1 jalapeno pepper; very finely chopped
2 cloves garlic; very finely chopped
lime zest; of one lime
Coarse salt
pepper; freshly ground
1 cup Orange juice
1/4 cup tequila
1 shallot; finely chopped
1 tablespoon Unsalted butter
1 tablespoon chives; fresh, chopped
In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour.
In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.
Original recipe makes 4