Notes from the chef: "I served this dish with homemade tortillas, Mexican Calabacitas and crumbled Cotija cheese. You can also top them with fresh cilantro and sliced green onions."
You will need:
2 lbs. large shrimp, cleaned and peeled
For the Marinade:
1/4 C olive oil
1/4 C Tequila
3 - 4 cloves garlic, minced
1/2 TBSP dried cilantro
1 tsp Ancho powder
1 tsp dried lime zest
1 tsp Spanish Paprika
2 TBSP lime juice
Directions:
Step 1: Combine all marinade ingredients except lime juice in a small bowl. (The lime juice will start to "cook" the shrimp after about 10 minutes, so it gets added at the end.)
Step 2: Put cleaned and peeled shrimp in a large bowl or Ziplock bag. Pour marinade ingredients over the shrimp and toss or stir to coat. Cover and place in the fridge for approximately 1 hour.
Step 3: Preheat oven to 400 degrees. Remove the shrimp from the fridge and add the lime juice. Stir again and allow to sit while oven preheats, no more than 10 minutes.
Step 4: Spread the shrimp with marinade evenly in a baking dish. Try to make sure the shrimp are in a single layer. Bake in preheated oven for 10 to 12 minutes. Don't overcook.
Step 5: Remove from the oven and stir to redistribute the juices. Serve immediately over rice or with homemade tortillas.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.