1 tsp (5 mL) Windsor® Coarse Sea Salt (divided)
1 Lime, zest and juice
1/4 cup (50 mL) tequila
1 Tbsp (15 mL) orange juice or orange juice concentrate
1 lb (454 g) jumbo raw zipperback Black Tiger shrimp, (21/30 shrimp per pound)
Lime wedges (for garnish)
Preparation
Finely grate zest from lime and place into small bowl.
Mix in 1/2 tsp (2 mL) salt; cover and set aside.
Juice the lime (you should have about 2 Tbsp (30 mL). Place lime juice, remaining salt,
tequila, and orange juice or concentrate in large frypan. Bring to boil and add shrimp.
Cover and cook over medium-high heat 3 minutes or until shrimp are just cooked.
Remove from heat and allow to cool 15 minutes. Transfer shrimp and liquid to bowl,
cover and place in refrigerator for at least 1 hour to chill and marinate.
Drain – If desired, peel shrimp. Sprinkle with lime-salt mixture; toss to coat.
Serve with lime wedges.
Makes 4 servings (approx 6 shrimp ea.), or 8 appetizers
(approx 3 shrimp ea.)
Note: Zipperback shrimp are deveined, but shell and tail are left on. As the shells are slit but not removed, the marinade can penetrate the entire flesh of the shrimp yet the shrimp stays protected and moist during cooking process. Shrimp are cooked when flesh is completely white, opaque and firm to the touch, and shells are pink. Do not overcook or shrimp will be tough.
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