Serve with Lime-Cilantro Rice
In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour.
In a shallow saucepan, comine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.
12-07-06
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 | ||
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Calories: 363 | ||
Calories from Fat: 197 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 216mg | 66 % | |
Sodium 208.9mg | 7 % | |
Potassium 377.7mg | 10 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.2g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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