Thursday, July 24, 2008


2 Tablespoons lime juice
1/4 cup olive oil
1 pinch garlic salt
1 pinch cumin
1 pinch black pepper
1 lb large shrimp, peeled and deveined
2-3 limes, sliced
Oh, seems I forgot one of the main ingredients:
2 Tablespoons Tequila

(please ignore the shot glass and the fact that the bottle is half empty)

(But it sure does make all this cooking alot more fun)

Whish together the lime juice, tequila, olive oil, garlic salt, cumin, and pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours.

Drain and discard marinade from shrimp. Place on soaked wooden skewers, alternating with lime slices. (Sometimes I add some pineapple chunks into the mix.)

Grill until shrimp turn pink (about 5-7 minutes per side).

(This time I didn't skewer them like I usually do. I had just bought a handy dandy bbq basket and I put them in there loose and grilled them.)



(I'm sensing a theme here)

1 Cup margarita MIX

2 Tablespoons tequila

1/2 teaspoon salt

1 Tablespoon white sugar

2 teaspoons minced garlic

1/4 cup vegetable oil

bacon (if you want)

and these:

T and I had filet mignon. I made sirloins for the kids.

Combine all ingredients (except the bacon and steaks) in a bowl and whisk well. Pierce steaks with fork. Place steaks in a resealable plastic bag. Pour marinade in and coat. Marinate in fridge for at least an hour. Discard marinade. Wrap bacon around steaks and secure with toothpicks. Grill.

Let me tell you, the filet mignon with this marinade melted in our mouths. It was heavenly!!


Another staple of any of our bbq's is this hot sausage that we get from the butcher.


1 comment:

Jessica Morris said...

that steak looks amazing. My mouth is watering! yum!