​Les Kincaid's

Lifestyles

 

Appetizers​

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Tequila Lime Marinated Shrimp


1/4 cup white Tequila
1/4 cup lime juice
1 tablespoon honey
1 lemon quartered
1 small onion quartered
2 whole bay leaves
8 whole peppercorns
1 (1-pound) bag frozen salad shrimp
1/2 cup cilantro chopped
1 Jalapeno pepper chopped 

In small saucepan combine tequila, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequila mixture, cilantro and jalapeno to shrimp and toss.
Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing. 

Yield:  6 to 8 servings