Cocktail Shrimp; Margarita
As previously mentioned with the Bloody Mary Cocktail Shrimp, Cocktail Shrimp was needing a serious make-over.
This appetizer classic was lacking flavor, fun, and freshness. The Bloody Mary was a spicy and succulent recipe and now we have the zippy, zesty, and bold Margarita Cocktail Shrimp who is more than ready to join the party!
A Margarita drink is refreshing, slightly sweet, and packs a bold punch! This Cocktail Shrimp version stays true to that with tequila, lime, and orange all coming into play.
Once again, we want to start with raw and fresh shrimp! That is the main act after all and you want it to have great flavor. Remove the shell and tail if you wish, and also ensure that the shrimp has been deveined.
In a bowl, whisk together the marinade; clear tequila, lime juice, lime zest, orange juice, red pepper flakes, cumin, cilantro/parsley, minced garlic, olive oil, honey, and salt. Add the cleaned shrimp to the bowl and stir to cover all of the shrimp in the marinade. Cover the bowl and refrigerate for a couple of hours to get the flavors deep into the shrimp.
Once ready to cook, warm a grill pan over medium-high heat with some olive oil to ensure the shrimp do not stick. Remove the shrimp from the marinade and place them on the warm grill pan, grilling for 3-4 minutes on each side or until grill marks are present and shrimp is opaque.
To serve, you can lay them out on a platter or use appetizer spoons. Either way, sprinkle a little flake salt, fresh lime zest, and chopped cilantro/lime on top of each shrimp!
I presented mine on an appetizer spoon and laid down a base of a pineapple and poblano salsa! This added great texture and crunch, along with bright notes to pair with the shrimp. For the salsa, finely chopped fresh pineapple, poblano pepper, jalapeno pepper, red onion, garlic, seeded English cucumber and stir all together with lime juice, salt, pepper, and cilantro/parsley. Stir and refrigerate while the shrimp is marinating.
These were some of my family's favorites one bite appetizers and they will be on constant rotation in our house, along with the Bloody Mary version of course.
WHAT YOU'LL NEED
1/2 lb Raw Fresh Shrimp
1 tbs Chopped Cilantro/Parsley
1 tsp Flake Salt
1 tbs Fresh Lime Zest
1tbs Olive Oil
Juice and Zest of 1 Lime
1 ounce of Clear Tequila
1 Large Clove of Garlic
1/4 cup Fresh Orange Juice
1 tbs Honey
1 tsp Cumin
1 tsp Red Pepper Flakes
1 tsp Salt
Pineapple Poblano Salsa:
1/4 cup Finely Chopped Pineapple
3 tbs Finely Chopped Poblano Pepper
1 tbs Minced Jalapeno
1 tbs Mince Red Onion
1 tsp Minced Garlic
1 tbs Fresh Lime Juice
2 tbs Chopped and Seeded Cucumber
1/2 tsp Salt
1/2 tsp Pepper
1 tbs Fresh Cilantro/Parsley
STEP BY STEP.
Whisk the ingredients for the marinade together in a large bowl.
Prep the shrimp by ensuring they are deveined, shelled, and remove tails if you wish. Add cleaned shrimp to the bowl with the marinade, stir to evenly mix, cover the bowl and refrigerate for a couple of hours.
If using the Pineapple Poblano Salsa, chop the cucumber, pineapple, cilantro/parsley, and poblano pepper. Mince the garlic and jalapeno pepper and add it all to a bowl with fresh lime juice, salt and pepper. Refrigerate while shrimp is marinating.
Warm a grill pan over medium-high heat with a little olive oil for greasing the pan. Remove the shrimp from the marinade and grill for 3-4 minutes on each side.
Remove grilled shrimp and let cool for 3 minutes.
Serve with freshly grated lime zest, chopped cilantro/parsley, and sprinkle of flake salt and the Pineapple Poblano Salsa.