Peppering you with the good things in life!
Wow, what an unbelievable spring we have had. Very cold and lots of snow. We didn’t get hardly any snow during the winter so I guess we had it coming and since we are usually very dry, I should also be thankful. The cold has …
I came up with the recipe many years ago and have not purchase “store-bought” barbeque sauce except for short notice events since. This recipe is really easy to make and tastes better after it has sat for a few days in the frig. In fact, several …
This marinade is delicious on shrimp, chicken and pork. You can adjust the amount of heat with the addition or elimination of cayenne pepper. Just remember that the acid in the lime juice will “cook” the shrimp so don’t marinate it for longer than 30 minutes before you grill the shrimp.
Tequila Lime and Chili Marinade
1/2 c fresh lime juice
2 T tequila
2 T garlic cloves, finely minced (about 3 cloves)
2 T shallot, finely minced
2 t chili powder, I prefer ancho
1 t fresh cracked black pepper
1/2 t ground cumin
1/4 c Worcestershire Sauce
1/8 t cayenne pepper
Combine all the above ingredients in a gallon size zip-lock bag. Add your meat and zip the bag closed making sure to remove as much of the air as possible. Shake the bag to mix the ingredients and coat the meat well. Refrigerate and let marinate for 30 minutes to 3 hours.
Remove the meat from the bag and skewer if using shrimp, grill the meat to the desired doneness. I grill shrimp about 4-5 minutes per side. Serve immediately.
