Shrimp HerraduraShrimp Herradura Aņejo
 

  This recipe was posted to the Chile Heads Mailing List by Douglas Allen 
  Thompson <aesculus@tso.uc.edu>:
    4 fluid ounces of Herradura Aņejo tequila (or Cuervo 1800, El Patron, Tres 
    Generaciones, or any good aged tequila) 
    Juice of 4 large limes 
    Small bunch of cilantro, chopped 
    2 tablespons olive oil 
    Zest from two oranges or tangerines 
    1 or 2 dried habanero chiles, crushed 
    1 tablespoon brown sugar, honey or some other sweetener 
    3 pounds large shrimp, shelled and deveined 
    Onions, cut into chunks 
    Whole cloves garlic, peeled 
    Orange sections 
    Lime sections 
    Other citrus, sectioned, if desired 
  Combine the first 7 ingredients and marinate the shrimp for a few hours.
  After marinating the shrimp, skewer with onions and cloves of garlic, chunks 
  of oranges, limes and/or other citrus. Barbeque quickly on hot grill until 
  shrimp turn pink and curl slightly.
  Serves 6.



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