8 Minute Meals: Cadillac Margaritas and Margarita Grilled Shrimp

Good Morning CT at Nine

(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

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