Tequila Jalapeño Shrimp

Ingredients

• 1 jalapeño pepper, chopped
• 2 cloves garlic
• 6 mint leaves
• ⅓ cup tequila
• ¼ cup orange juice
• ¼ cup lime juice (from about 2 limes)
• 1 lb. extra jumbo shrimp, peeled and deveined with tails left on
• ¼ tsp salt
• ¼ tsp pepper

Yogurt Dipping Sauce

• 1 cup Greek yogurt
• 2 Tbsp lime juice (from 1 lime)
• 2 cloves garlic, minced
• Salt and pepper

Instructions

• Combine jalapeño, garlic, and mint in food processor and process until minced. Add in the tequila, orange juice, and lime juice and pulse to combine.
• Thread 4-5 shrimp onto a skewer and lay in a shallow baking dish. Repeat for all the shrimp. Pour the tequila jalapeño marinade over them. Sprinkle with salt and pepper.
• Place skewers in fridge and let marinate for about an hour, rotating skewers halfway through. 
• Heat grill to medium and lightly oil grill grates. Place shrimp skewers on grill and cover, cooking for about 3 minutes on each side until pink, before moving to a separate platter for serving.

Yogurt Dipping Sauce

• In a medium bowl, mix together yogurt, lime juice, garlic, and salt and pepper until well combined.

Notes

• If you’re using wooden skewers, I recommend soaking them in water before threading the shrimp.