Margarita Grilled Shrimp

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Margarita Grilled Shrimp to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Margarita Grilled Shrimp, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound shrimp, peeled and
• deveined
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 teaspoons tequila
• 3 tablespoons fresh chopped
• cilantro
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 4 bamboo skewers, soaked in
• water for 20 minutes

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes

Step 2: Technique & Execution

Preheat an outdoor grill for high heat and lightly oil grate

Step 3: Technique & Execution

Drain the marinade from the shrimp and discard; thread the shrimp on the skewers

Step 4: Technique & Execution

Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.