(WTNH) — February 22nd is National Margarita Day! Chef Robert Landolphi, Culinary Operations Manager at UCONN, pairs Cadillac margaritas with margarita grilled shrimp.Cadillac of Margaritas
· 1 1/2 ounces tequila (100% Agave Tequila)) · 1 ounce lime juice (about 2 limes)
· 3/4 ounce Grand Marnier, Cointreau, Triple sec)
· 1 1⁄2 cup ice cubes
· Lime slice
· Coarse Margarita Salt
Run a lime slice around the rim of a margarita glass and them press the rim into a saucer of Margarita Salt to create the salt rim. Put the ice in a cocktail shaker along with tequila, lime juice and grand marnier. Shake until beads form on the outside of the shaker. Strain the mixture into the glass, garnish with a lime wedge and serve.Margarita Grilled Shrimp
1 pound medium shrimp, peeled and deveined
1 tabelspoon tequila
2 tablespoons fresh lime juice
1 tablespoons olive oil
1 teaspoon honey
2 cloves garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon salt
2 tablespoons fresh cilantro, chopped
4-6 bamboo skewers, soaked in water
1 cup pre-made guacamole
In medium bowl, mix together tequila, lime juice, olive oil, honey, garlic, cayenne pepper, salt and cilantro.
Add shrimp, toss to coat and refrigerate 20-30 minutes.
Remove shrimp from bowl and skewer, discarding extra marinade.
Cook on medium-high preheated grill until shrimp turns pink, 2 minutes per side.
Serve with side of guacamole and lime wedges.
Makes 4 servings