Recipe Worth Sharing: Tequila Shrimp

Our Friday night dinner was a new recipe that turned out better than I had hoped. Thought I would share with you:

Marinade: 1/3 cup tequila; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 1 tablespoon minced garlic; 1 tablespoon minced jalapeno pepper, with seeds; 1 teaspoon ground coriander; 1/2 teaspoon fresh ground black pepper.

1) Whisk all together in a small bowl; 2) Put the shrimp in a large zip-lock heavy-duty plastic bag; 3) pour in the marinade and press the air out and seal bag turning the bag to distribute the marinade and refrigerate 30-45 minutes; 4) Remove shrimp from bag and discard marinade; Thread shrimp onto skewers; Grill over direct heat 2-4 minutes, until the shrimp are just opaque in the center and firm to touch, turning once halfway through grilling time.

Rice: 1 box brown rice; 1 can jalepeno petite diced tomatoes; 1 can green enchilada sauce.

1) Cook brown rice; 2) When finished, mix both cans with rice and stir.

Corn Bread: Make your favorite.

Beer: As with anything, I love me some hops. For this meal with it's smokey, peppery taste, I really like the coarse hops that come in the Great Lakes Burning River, poured into a nice frosty glass.