If we told you that the best use of tequila is to make shrimp, you’d probably say we’re lying. And, well, you’d be totally right. Tequila belongs in glass, maybe with a few rocks, ready to be savored slowly.
But it also adds some serious flavor when used properly in cooking. And by properly, we mean in these grilled tequila and jalapeño shrimp and mango skewers.
The glaze of tequila, chilies, ginger and lime is a flavor bomb that has the savory, sour, spicy, fresh combo that when added to shrimp and mango and tossed on a charcoal grill just tastes like the embodiment of summer.
Of course, if you pour yourself a glass or three of that leftover tequila, nobody’s going to judge.
- 36 jumbo shrimp
- 2 ripe mangoes, each sliced into 12 pieces
- 1/2 of a jalapeño, minced
- 1/2 cup tequila
- 1/2 cup fresh lime juice
- 1/2 cup dark brown sugar
- 2 tablespoons fresh ginger, finely grated
- 1 1/2 teaspoons cornstarch oil for grilling
- 12 skewers (metal or wooden soaked in water)
- 1 Preheat grill to high heat.
- 2 Combine minced jalapeño, tequila, lime juice, brown sugar and ginger in a small saucepan. Set over heat and cook until boiling and slightly thickened.
- 3 In a small bowl, combine cornstarch with 1 tablespoon water. Pour mixture into glaze while stirring. Bring back up to a boil and take off heat. Divide into two bowls, then set aside.
- 4 On each skewer, put three shrimp and two mango slices, alternating.
- 5 Brush hot grill with oil to prevent shrimp from sticking.
- 6 Season shrimp and mango with salt and brush with glaze. Grill on both sides until shrimp are pink and fully cooked. Brush again with remaining glaze and serve.