Prep: 10 minutes; Cook: 17 minutes.

Karen Levin and Monica Bhide

Gallery

Ray Kachatorian; Styling: Jennifer Flanagan

Recipe Summary

Yield:
Makes 4 servings (serving size: 3/4 cup rice and 6 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • Prepare grill.

  • Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.

  • Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.

  • Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.

Nutrition Facts

286 calories; fat 4g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 26g; carbohydrates 30g; fiber 2g; cholesterol 210mg; iron 4mg; sodium 399mg; calcium 59mg.
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