Grilled Margarita Shrimp Fajitas

yummy shrimp tacos recipe


• 2 tablespoons tequila

• 1 tablespoon triple sec or orange juice

• 2 tablespoons lime juice

• 3 tablespoons vegetable oiI

• 1⁄2 teaspoon freshly ground black pepper

• 1 1⁄2 pounds raw medium to large shrimp, peeled

• 1 teaspoon coarse kosher or sea salt

• 8 6-to-8-inch flour tortillas


• 2 small ripe qvocados, sliced just before serving

• Chopped tomatoes

• Chopped red. onion or scallion

• Sour cream

• Salsa

• Chopped fresh cilantro

• Lime wedges


Whisk together the tequila, triple sec, lime juice, oil, and pepper in a medium bowl. Add the shrimp, tossing to coat completely with the marinade. Chill the shrimp, covered, for 15 minutes to 1 hour.

Preheat a grill, or broiler with rack in the top position.

Remove shrimp from marinade, threading them onto metal skew- ers. Discard the marinade.

Sprinkle the shrimp with the salt. Brush the grill with vegetable oil and grill the shrimp skewers (or broil them on a rack set in a baking pan) for about 5 minutes on each side, or until just cooked through.

While the shrimp are cooking, grill (or broil right on the oven rack) the tortillas for about 1 minute on each side, transferring them to a brown paper bag to keep warm.

Remove the shrimp from the skewers and serve them with the warm tortillas for diners to wrap them, with the accompaniments, as desired.

NOTE: The liquor in the marinade may be omitted with equally delicious results.

Serves 4 as a main course or 6 to 8 as an appetizer

Thanks to Leslie Glover Pendleton for this recipe

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