A fun and festive appetizer for any occasion! The festive toothpicks allow guests to easily pick up the shrimp, even though the tails were left on and can make a great handle. I chose to serve this in a margarita glass, because we were having several appetizers and space was an issue where they were being served. I am using a Lime Avocado Oil by Spicewood Food CompanyÂ and can be purchased on-line. Â The following recipe will typically feed 4 to 6 people depending on the other appetizers you will be serving at the time.
1 pound of shrimp, thawed, rinsed and shell removed leaving tails on
Sprinkle of kosher salt
2 tablespoons of lime avocado
2 tablespoons of tequila
Juice of 1 lime
1 teaspoon of salt
1 teaspoon of chili paste
2 tablespoons of honey
Â¼ cup of finely chopped cilantro
Dash of chili powder
Juice of 1 lime
Thaw and rinse all shrimp. Remove all shells and devein if necessary. Set aside.
In a small mixing bowl combine all sauce ingredients. Pour into a small skillet over medium high heat and reduce in half. While reducing, heat lime oil in a large skillet over high heat. SautÃ© shrimp until pink and they are beginning to brown. Add sauce and continue to sautÃ© until the sauce is almost a glaze and is sticking to shrimp. Quickly remove and place cooked shrimp into a medium size mixing bowl, and quickly toss with the cilantro, chili powder and lime juice. Place into a large margarita glass or other platterÂ and serve immediately.
Try one ofÂ my margaritas Classic Margarita, Guava Margarita, Prickly Pear Margarita or Island Margarita. AÂ beer would go well too, try a Corona with lime or a Tecate.
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