Recipe Type: Main
â€śMexicans have always gathered around the table to share the day’s events, enjoy family and friends and revel in each other’s company. Food is more than sustenance, it is an event! For centuries, Mexican culinary artists have showcased wonderful seasonal dishes using fresh ingredients indigenous to their country. Today, expanding beyond the border, international kitchens explore the wonders of Mexico, delighting those who wish to experience the passions of traditional cuisine with originality and flair. The cuisine of Mexico offers more color, flavor and excitement to the palate when native dishes are prepared with a modern twist – tequila – Don Eduardo Tequila, that is.â€ť â€“ Don Eduardo Website
- 2 lbs (15-20 count) Headless Shrimp, peeled and deveined
- 1 batch [url href=”http://grilldome.net/recipes/seafood/sangrita-marinade”]Sangrita Marinade[/url]
- Emerilâ€™s Fish Rub
- Marinate Shrimp for 90 min in Sangrita Marinade.
- Grill at 350 for about 5 min on each side with a little Emeril’s Fish Rub.
Recipe Submitted by: Mike Kruse (Grill Dome Community)
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