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DOROTEO ARANGO ARAMBULA (PANCHO VILLA) SHRIMP
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| This comes from Kate's kitchen. |
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| Ingredients: |
2 lbs 41-50 count, shrimp, peeled and deveined
4 cloves, garlic
1/4 cup lime juice
1/2 cup olive oil
1 shot of José Cuervo Gold tequila
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1+ tbsp fresh chopped cilantro1
.5 teaspoon ground cayenne pepper
1 teaspoon salt
8 (or more, depending on size of shrimp) bamboo skewers
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| Procedures: |
- ___Soak the bamboo skewers in water for 20 minutes.
- ___Combine shrimp, garlic, lime juice, olive oil, tequila, cilantro,
cayenne pepper, and salt in a bowl; refrigerate 4 hours.
- ___Thread shrimp onto skewers and baste with remaining marinade.
- ___Grill skewers on high, turning after a few minutes to cook evenly. Shrimp are done when they completely change color.
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| Notes: |
2013-08-04: 1 pound and half the other ingredients. Served with roasted veggies
2010-07-03: Kate served this over tri-color pasta with grilled red and green peppers and EVOO added
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| 2013-08-04 |
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12/05/2014
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