1/4 cup tequila 1/4 cup lime juice 1 envelope Good Seasons Italian or Zesty Italian Salad Dressing Mix 1/2 cup oil 1 pound medium shrimp -- cleaned* assorted cut-up fresh vegetables: red peppers onions zucchini yellow summer squash mushrooms Mix tequila, juice, salad dressing mix and oil in cruet or small bowl as directed on envelope. Pour over shrimp and vegetables; cover. Refrigerate 1 hour to marinate. Drain; 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 tender-crisp, turning once. Serve with rice, if desired. Prep Time: 20 minutes plus marinating. Grilling Time: 15 minutes. *Note: For an extra-special presentation, leave the tails on the shrimp. MC formatted for your cooking pleasure by Pamela Creeden 8/31/98.
How To make Margarita Shrimp& Vegetable Kabobs's Videos
1 lb. Large Shrimp/prawn ( peeled and deveined) 1 cup Fish stock 1 very small/half red bell pepper (coarsely chopped) 1/2 green bell pepper 1 very small yellow onion chopped 1/2-3/4 cup diced and seeded tomato 1 tbsp chopped garlic 2 tbsp tequila 2 tsp fresh lime juice 2 tbsp chopped cilantro/parsely 1 tbsp oyster sauce 1/2 tsp ground black peppers Olive oil/pam 1 tsp cornstarch
Heat pan, sauté shrimp with olive oil and garlic, then add tequila. Set aside
In the same pan, add olive oil then sauté onion. Add fish stock, oyster sauce and thickened it with cornstarch. Then add the peppers and tomatoes
Returned the cook shrimp then garnish with Cilantro/parsely
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Margarita Shrimp Cocktail
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Vegetarian Kabobs - College Cooking
I tried making some vegetarian kabobs with Gardein imitation meats and they turned out great! These are perfect for grilling season and a labor day picnic.