Holy crap, I thought I had already posted this! That just goes to show you what the dog days of summer – oh, and getting a new (well, used) dog – will do to one’s computer time!

1 orange, juice only
1 lime, zest and juice, plus juice of 1 more
2 oz/60 ml gold tequila
3 tbsp/45 ml honey
½ tsp salt
Freshly ground pepper to taste
3 large cloves garlic, sliced
2-4 jalapeno peppers (depending on your taste), sliced
½ medium red onion, coarsely chopped (optional)
454 g bag peeled and de-veined shrimp, thawed if frozen

Whisk together the first six ingredients. Add the next three and pour into a zip-lock bag.

Rinse and drain the shrimp and place in the zip-lock. Shake it up so that all the shrimp are in contact with the marinade and place in the fridge for 30 minutes, turning the bag over after 15.

Heat the barbeque to medium-high.

Meanwhile, skewer the shrimp (if using bamboo skewers, be sure to soak in water for 30 minutes ahead of time).

Cook the shrimp just until bright pink on both sides.

Notes

These shrimp rock as appetizers. Serve alone or with Mango Strawberry Salsa.

The only thing that goes better with these than the Salsa is a great Margarita! My favourite Margarita recipe comes soon!

If you’d rather try these out as a main, you could also serve them with a pasta – I’m torn between spicy tomato sauce or a white wine (Sauvignon Blanc) cream sauce. Pasta salad could also work, or a crazy little green salad with lots of fruit and nuts or seeds thrown in!

Enjoy!!

~ One of Seven