Margarita Shrimp And Vegetable Kabobs Recipes

MARGARITA SHRIMP KABOBS

Steps:

• Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
• On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
• Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

MARGARITA SHRIMP AND VEGETABLE KABOBS

Steps:

• Mix dressing mix, oil, tequila and lime juice until well blended. Pour over shrimp and vegetables in shallow dish; cover. Refrigerate 30 min. to 2 hours to marinate. Remove shrimp and vegetables from marinade; discard marinade.
• Preheat grill to medium-high heat. Arrange shrimp and vegetables on skewers.
• Grill kabobs 5 to 8 min. or until shrimp turn pink and vegetables are crisp-tender, turning after 4 min.

SHRIMP AND VEGETABLE KABOBS

Steps:

• In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.

MARGARITA SHRIMP AND VEGETABLE KABOBS

Steps:

• Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well.
• Place shrimp and vegetables in marinade; cover.
• Refrigerate 1 hour; drain and discard dressing.
• Arrange shrimp and vegetables on skewers.
• Place kabobs on greased grill over hot coals.
• Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once.
• Serve with rice, if desired.

MARGARITA SHRIMP

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

SHRIMP MARGARITA

Steps:

• Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
• Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
• Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
• Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.

SHRIMP SCALLOP & VEGGIE KABOBS WITH A MARGARITA BUTTER SAUCE

Steps:

• Marinade -- In a large baggie or medium size bowl, add the chili powder, garlic, olive oil and orange juice. Add in the vegetables and marinade 15 minutes. After 15 minutes, in the same bag or bowl, add in the seafood. Marinade another 5-10, no more.
• Skewers -- I use bamboo skewers. To make sure they don't burn, soak these in water for about the same time as you marinate the seafood and vegetables - about 20-30 minutes.
• Sauce -- As the seafood marinades I like to start the sauce. It takes about 10 minutes and your skewers cook very quickly. Once the sauce is made, I just put it on the back burner as I finish the skewers.
• In a small sauce pan on medium high heat, add the olive oil and cook the shallot until tender. Should take just a minute or so. Add in the wine and on medium heat, cook until reduced by half, another 3-4 minutes if that. Then add in the cream and again, cook 3-4 minutes until reduced by half. Slowly stir in the butter and cook another minute until creamy and slightly thickened. Add in the tequila, lime juice, and season with salt. Reduce the heat to low and put on the back burner so you can finish your skewers. This is a butter dipping sauce, it is not supposed to be too thick.
• KABOBS.
• Vegetables -- I like to skewer them from end to end vs. through the center of the squash, this way they sit flat and cook quicker and more evenly. I alternate zucchini, summer squash and tomatoes.
• Shrimp and Scallops -- Same as the vegetables. I lay mine out right on the counter which makes it easy to run the skewer through. I wrap the shrimp (slightly curled around the outside of the scallop). They don't go all the way around, but close. This way, the skewer goes through the tip of the shrimp, then through the scallop end to end and comes out through the tail of the shrimp. Again, this way the shrimp and scallops lay flat and cook more evenly and quicker.
• Cook -- Whether you use your outdoor grill, inside grill pan make sure to lightly oil. If using your boiler, I cook mine on foil. but either way, there is oil in the marinade, so you should not have to add any oil. to your seafood or vegetables. Just season lightly both the seafood and vegetable skewers with salt and pepper.
• I start the vegetables first as they will take a minute or two longer than the seafood. Grill the vegetables until slightly tender and the tomatoes start to burst. And for the seafood, you want the scallops lightly firm and the shrimp will just begin to turn pink and curl. DON'T overcook.
• Serve -- Plate up the kabobs on a big serving platter and brush each skewer lightly with some of the butter sauce. Add a small cup or dish on each plate with a little extra of the sauce for dipping, you don't need much. Black beans and rice are the perfect side dish to this meal. ENJOY!

MARGARITA SHRIMP AND VEGETABLE KABOBS

Steps:

• 1. Mix tequila, juice, salad dressing mix and oil in cruet or small bowl as directed on envelope.
• 2. Pour over shrimp and vegetables; cover.
• 3. Refrigerate 1 hour to marinate, then drain; discard dressing.
• 4. Arrange shrimp and vegetables on skewers.
• 5. Place kabobs on greased grill over hot coals; grill 10-15 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once.
• 6. Serve with rice, if desired.
• 7. NOTES: For an extra-special presentation, leave the tails on the shrimp.
• 8. Red peppers, onions, zucchini, yellow summer squash and mushrooms are great with this recipe.