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Shrimp Herradura Anejo
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    Shrimp Herradura Anejo

  • 3 lbs. large shrimp, shelled and deveined (we use Tiger Shrimp)
    Marinade:
  • 4 fl. oz. of Herradura Anejo tequila ( or El Patron, Tres Generaciones, Etc.)
  • Juice of 4 large limes
  • 1 small bunch chopped cilantro (or parsley)
  • 1 fl. oz. of olive oil
  • zest from two oranges or tangerines
  • 1 crushed dried habaneros chilis -- (1 to 2)
  • spoonful of brown sugar or honey
  • After marinating the shrimp, skewer with onions and cloves of garlic,chunks of oranges, limes and other citrus.

    Barbeque quickly on hot grill (until shrimp turn pink and curl slightly) Enjoy! Adios

    From: douglas allen thompson, aesculus@TSO.UC.EDU
    Posted By: douglas allen thompson, Via: Chile Head Mailing List
    Post Date: Sat, 4 Feb 1995

    *BACK TO SEAFOOD*







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