Tequila Lime Shrimp

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 Company and can be purchased on-line.  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
¼ 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. Sauté shrimp until pink and they are beginning to brown. Add sauce and continue to sauté 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 platter and serve immediately.

Suggested Beverage

Try one of my margaritas Classic Margarita, Guava Margarita, Prickly Pear Margarita or Island Margarita. A beer would go well too, try a Corona with lime or a Tecate.

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