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Simple Cooking: Spicy Tequila Shrimp with Cilantro-Lime Sauce

By Caitlin Klein in Food on Jul 6, 2011 6:20PM

Summer in Chicago is a fickle mistress. It just so happens that it's hot this week, so let's hurry up and get some hot-weather food cooking. It'll probs start snowing next week anyway, so don't put your one-piece snowsuit, dibs chair, and crockpot too far back into the closet just yet. In the meantime, celebrate this heat, don your bikini, and try our spicy tequila shrimp for dinner. The cilantro-lime sauce we pair it with is a versatile option for just about any grilled meat or vegetable, and the citrusy kick is just what you need on a hot summer evening. Refrigerate the sauce in a tightly sealed container and it will keep for about a week.

Chicagoist's Spicy Tequila Shrimp with Cilantro-Lime Sauce (Serves 4)

Shrimp Ingredients
1.5 pounds of shrimp, shelled and de-veined (found fresh in Chicago at Isaacson & Stein or Dirk’s Seafood)
1 cup tequila of your choosing (if you sneak a little into your drink, we won’t tell)
½ teaspoon salt
1 tablespoon red pepper flakes
¼ cup freshly squeezed lime juice
½ cup cilantro, torn

Sauce Ingredients
1 ½ cup cilantro, roughly chopped
¾ cup freshly squeezed lime juice
3 Tablespoons olive oil, plus a little more for consistency
½ teaspoon salt

For the shrimp:
In a large bowl, mix together the tequila, salt, red pepper flakes, lime juice, and cilantro. Marinate shrimp in the tequila mixture for at least 30 minutes prior to cooking.

Skewer shrimp and place on a hot grill, basting often with the tequila marinade until it's gone. Grill shrimp 5-6 minutes on each side, or until they are opaque and tender.

For the sauce:
In a food processor, combine the cilantro, lime juice, olive oil, and salt. Use a spatula to scrape the sides and re-process for a smooth texture. You may need to add a little olive oil if you prefer a smoother consistency. Transfer the sauce into a small serving dish.

Serve the shrimp and drizzle the sauce on top or on the side.