The Raw and the Cooked
William provides this play-by-play of the grilled shrimp dish -- we used U15 shrimp which means there are less than 15 per pound. They were quite large:
The shrimp marinade (nothing scientific, no quantities...everything eyeballed):
- large handful of cilantro (2/3 of a bunch, stems weeded out), chopped semi-finely
- lime and/or lemon juice, enough but not too much to pre-cook the shrimp, maybe 1/2 - 2/3 cup
- a large "glug" of tequila, a cup or so....if you don't smell tequila wafting from the dish then add a bit more
- olive oil
- salt, black pepper (er, to "taste")
Whisk to blend....one *could* taste it (I didn't) but it looked right...slightly emulsified-looking, tequila fumes rising...heh.
Use: Shrimp shouldn't be swimming in it. We had so many skewers that we kind of "slack dominoe'd" them in the pan, poured the marinade over, let them sit in the fridge ("wow, the fridge reeks of tequila"), flipped the skewers to get the parts that had not been down in the marinade, let them sit some more.
Cook: Grilled over an incredibly hot grill...2-3 minutes or until shrimp are pink and "no longer squishy"...bits of charred cilantro are "OK".Posted by dowdy at July 6, 2005 12:59 PM