(from my old blog…)
This is for my cousin, Susan, who asked for a copy of this recipe. It's one of the dishes Bill cooked for me on my birthday…
It's from "Betty Crocker's Mexican Made Easy" – which, despite the "made easy" aspect of it, is actually a pretty good, authentic-ish Mexican cookbook.
Anyway – here it is:
1/4 cup vegetable oil
1/4 cup tequila or lime juice
1/4 cup red wine vinegar
2 T lime juice
1 T ground red chilis
1/2 t salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and deveined (leave tails intact)
Mix all ingredients except shrimp in shallow glass or plastic dish; stir in shrimp. Cover and refrigerate 1 hour.
Remove shrimp from marinade; reserve marinade. Thread 4 shrimp on each of 6 8-inch metal skewers.
Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in nonaluminum saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with the shrimp.
Serves 6. (or two gluttons…)