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Grilled Shrimp Tequila

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Grilled Shrimp Tequila
Gourmet Archives

 1 1/4 pounds (about 25) jumbo shrimp, shelled,
tails intact, deveined and butterflied
1/2 cup tequila
1/2 teaspoon crushed Szechwan peppercorns
1/2 teaspoon ground coriander
2 cups fresh orange juice
1/2 cup fresh lime juice
1 tablespoon chopped fresh coriander (cilantro)
2 tablespoons oil
Lettuce leaves, orange and lime slices

In stainless steel or glass bowl combine well the shrimp, tequila, 1/4
teaspoon peppercorns and coriander seeds. Chill the mixture, covered
tightly with plastic wrap, overnight. Drain the shrimp, reserving 1/4
cup liquid.
In stainless steel or enameled saucepan combine the reserved liquid, remaining 1/4 teaspoon peppercorns, orange and lime juice. Bring to
boil, cook until reduced to about 3/4 cup, and add fresh coriander.
Return the liquid to a boil and transfer sauce to a serving bowl.
Toss shrimp with oil and grill them over glowing coals 30 seconds to 1
minute per side – or – broil on rack of broiler pan under a preheated
broiler about 3 inches from heat, turning, 30 seconds to 1 minute.
Arrange lettuce leaves around bowl of sauce on a platter, mound shrimp
on lettuce, and garnish platter with orange and lime slices.  Serves 4.
 

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