Recipe: Pan Seared Margarita Shrimp

This recipe for Pan Seared Margarita Shrimp is simply delicious… serve it with rice pilaf and a crisp salad and you have a wonderful dinner in no time.

I adapted this recipe from a Pillsbury recipe I found years ago….. I liked the marinade recipe … and adapted the cooking method for terrific results. I hope you try it.

The shrimp are marinated in a citrus marinade for several hours then pan seared in olive oil for wonderful refreshing taste and the hot pepper sauce adds a little kick. The shrimp cook in minutes, so this is perfect for that busy night after work.

Enjoy!

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Recipe: Pan Seared Margarita Shrimp

All you need:

Margarita Marinade:

1 tablespoon finely chopped parsley
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons olive oil
1 teaspoon grated orange peel
several drops hot pepper sauce
¼ cup tequila

Other Ingredients:

1 ½- 2 lbs. jumbo shrimp, peeled (tails removed) and deveined
2 medium limes, cut into wedges
Chopped fresh cilantro
2 tablespoons olive oil

All you need to do:

In a non-metal (glass preferred) large dish, a 9 x13 baking dish works well for this… combine all the marinade ingredients and blend well.

Add the shrimp and turn to coat the shrimp completely coat them with the marninade.
Cover the dish with plastic wrap and refrigerate for 3 or more hours.

When ready to cook the shrimp, remove them from the refrigerator and let them sit at room temperature for 30 minutes.

Slice one lime into ½ inch slices then quarter each slice.

Heat a large skillet with 2 tablespoons olive oil.

Add the shrimp to the skillet in one layer (you will need to cook in batches). Add some of the lime (quartered slices) over the shrimp... be sure to have enough for each batch.

Saute the shrimp until just cooked through (they will be pink)… turning once (about 2 minutes on the first side and 1-2 minutes on the second side).

Remove the shrimp and serve over rice. Discard the limes quarters.

Sprinkle with cilantro and garnish with lime wedges from 1 lime.

TIP: Keep batches warm on a oven proof plate in a 200 degree F oven.