Recipe - Mexican Margarita Shrimp

1 One half pound Large shrimp (26 to 30);
peeled and deveined
One fourth cup Lime juice
One fourth cup Tequila
One fourth cup Water
One fourth cup Finely chopped onion
1 tablespoon Olive oil
One fourth teaspoon Salt
Cooked brown or white rice
Lime slices; for garnish

Place shrimp in a shallow, glass dish. Combine lime juice, tequila, water,
chopped onion, olive oil and salt. Add to shrimp and stir. Marinate,
stirring occasionally, for 10 minutes. Remove shrimp from marinade,
reserving marinade. Thread onto four 15inch skewers, running the skewer
through each shrimp twice. Transfer marinade to a saucepan; bring to a
boil. Reduce heat and simmer 5 minutes; set aside.

Coat grill rack with vegetable cooking spray. Place kebabs on grill rack 4
to 6 inches over mediumhot coals. Grill, turning once, just until shrimp
is opaque, allowing about 3 minutes on each side. Remove shrimp from
skewers and arrange over cooked rice; spoon some of the cooked marinade
over each serving. Garnish with lime slices. Makes 4 servings.

NOTE: Scallops or cubed firm fish, such as halibut, shark, swordfish, tuna,
salmon, catfish or tilapia may be substituted for the shrimp.

NUTRITIONAL ANALYSIS: Each serving, including rice, contains 397 calories,
36 g protein, 6 g fat, 299 mg cholesterol and 480 mg sodium.

ARKANSAS GAZETTEDEMOCRAT

18 OCT 95

NATIONAL FISHERIES INSTITUTE

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.