Margarita Chicken4 June 2013 2021-06-16 0:00
A few months ago (whilst still living in Canada) my mum and I were having a nice, relaxing evening, we were enjoying a glass of wine with some yummy food. It was one of those nights where we decided to eat ‘tapas’ style. One of our dishes was another of Chef Andre’s scrumptious creations ‘Margarita Prawns‘. Needless to say, as with anything Chef Andre makes, the prawns were absolutely divine. The next night, we were having people over and with the ingredients we used for the prawns still in my fridge and bursting with flavour, we decided to play around with this tasty recipe and change it up a bit for a bit of variety. This resulted in ‘Margarita Chicken’ and it was equally as good as the prawns and enjoyed by everyone.
So, as with anything great we manage to prepare, we wanted to share. These recipes are great for summer or those cool, crisp fall nights I am now enjoying in Australia. So, Northern Hemisphere friends take this recipe and dine Al fresco whilst we in the Southern Hemisphere will enjoy under our deck heathers.
Enjoy friends (picture beside is the actual pic of the prawns we made).
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
2 tbsp tequila
1 tbsp olive oil
1 lime (for zest and juice)
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly ground pepper
1 lb large shrimp, shelled and deveined
In a large bowl, combine cilantro, garlic, tequila, oil, lime zest, lime juice, cayenne pepper, salt, and pepper.
Add the shrimp, tossing to coat.
Set aside to marinate for at least 30 minutes at room temperature or for up to 4 hours in the refrigerator.
Grill the shrimp 6 inches from the heat, turning once, for 3 minutes, or until just opaque.