Grilled Margarita Shrimp Fajitas
Ingredients
- 2 tablespoons tequila
- 1 tablespoon triple sec or orange juice
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds medium to large raw shrimp, peeled
- 1 teaspoon coarse kosher or sea salt
- 8 (6-to-8-inch) flour tortillas
Accompaniments
- 2 small ripe avocados, sliced just before serving
- Chopped tomatoes
- Chopped red onion or scallion
- Sour cream
- Salsa
- Chopped fresh cilantro
- Lime wedges
Instructions
Marinate the Shrimp:
In a medium bowl, whisk together the tequila, triple sec (or orange juice), lime juice, vegetable oil, and freshly ground black pepper. Add the peeled shrimp to the marinade, tossing to coat completely. Cover and chill the shrimp for 15 minutes to 1 hour.
Prepare the Grill:
Preheat the grill, or set the broiler with the rack in the top position.
Grill the Shrimp:
Remove the shrimp from the marinade and thread them onto metal skewers. Discard the remaining marinade.
Sprinkle the shrimp with coarse salt. Lightly brush the grill with vegetable oil, then grill the shrimp skewers (or broil them on a rack set in a baking pan) for about 5 minutes on each side, or until the shrimp are just cooked through.
Warm the Tortillas:
While the shrimp are cooking, grill or broil the tortillas for about 1 minute on each side. Transfer them to a brown paper bag to keep warm.
Serve:
Remove the shrimp from the skewers and serve with the warm tortillas.
Provide the accompaniments—avocado slices, chopped tomatoes, red onion or scallion, sour cream, salsa, chopped fresh cilantro, and lime wedges—so diners can wrap their shrimp as desired.
