I've had this recipe for about 5 years, and love it! Honestly, I'm not even sure where I got it. Don't be intimidated when making the Margarita Butter; it's not that hard, just jump in, you can do it! After you try it, let me know what your thoughts!
Spicy Grilled Shrimp With Margarita Butter
12 Jumbo Shrimp, peeled and deveined, tails left on
1 Tablespoon Prepared Chili Powder
(such as McCormick’s, Spice Islands, or Fiesta)
2 Tablespoons olive oil
Salt and Pepper to taste
Heat grill, and allow coals to burn down, oil grate or use non-stick foil
Season shrimp with chili powder, salt, and pepper
Brush with olive oil
Grill on each side for 5-6 minutes.
Margarita Butter
1 Tablespoon olive oil
½ cup diced red onion
½ cup white wine
½ cup heavy cream
2 sticks unsalted butter, cut into cubes
1 shot (3 tablespoons) tequila
Juice of 1 lime
Salt and pepper to taste
Heat a small saucepan over medium-high heat and add olive oil. Add onion and cook unto translucent. Deglaze pan with white wine and reduce by half. Add cream, lower heat, and reduce by half. Stir in butter a bit at a time until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper.
To serve, drizzle the margarita butter over the shrimp.
