Southwest Grilled Shrimp
Jamie Goldstein
My mom is an awesome cook who made do with what we had available. She and my Dad raised four boys; my mom was as a nurse while my dad traveled for the government. My mom came up with this recipe on her own. On the East Coast, seafood is a staple (don’t get me started on her Fish Stew. It was whatever we caught plus whatever was on sale!). This Southwest Grilled Shrimp recipe is a real crowd-pleaser. We had it as a meal sometimes, but it was usually an appetizer. At dinner parties or get-togethers, she was asked to bring this dish. It’s very easy to double or triple the servings, and it’s tasty, easy and requires minimal prep and cook time
ingredients
- •1/2 cup extra virgin olive oil
- •1/4 cup grapefruit juice
- •1/4 cup tequila (the cheap kind is okay)
- •2 cloves garlic, minced
- •1 teaspoon cumin
- •1/2 teaspoon salt
- •1/2 teaspoon sugar
- •1/2 teaspoon hot sauce
- •1 pound shrimp, peeled and deveined (count does not matter, but 31-40 is good; frozen is okay)
- Note: you will also need skewers to prepare this recipe
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