Margarita Shrimp

Ingredients:
Margarita Shrimp
• 1 lb. of uncooked shrimp, peeled and deveined
• 2 tablespoons of tequila
• 1/4 cup of triple sec
• 1/2 cup of water
• 1 tablespoon of salt
• 1 lime (cut into slices)
• 1 teaspoon of cumin
• 1 teaspoon of pepper
• 1 teaspoon of garlic powder or 1 garlic clove diced
• 1 tablespoon of chopped

Ingredients:
Coconut Lime Rice
• 2 cups of white rice
• 1 cup of unsweetened coconut milk
• 3 cups of water
• 2 teaspoons of salt
• 1 teaspoon of cumin
• 1 tablespoon of chopped cilantro
• 1 tablespoon of lime juice

Ingredients:
Mango Honey Jalapeño Salsa
• 2 mangos (diced)
• 1 a jalapeño (diced)
• 1 tablespoon of honey
• 1 red bell pepper
• salt and pepper to taste

Let’s Get Started

Buying: When buying fish, smell it. Eyes should be bright, clear and not sunken. Look at the gills to see if they’re red; they should never be brown. The scales should shine and the body feel firm and spring back when pressed.
Cleaning: When cleaning, was the fish under cold, running water. With knife or fingernails, scrape toward the head. Next, on the underside, split the fish from tail to head to remove the entrails Clip the fins off of the fish body. Remove the head, if desired. To do so, place the fish on its back and cut just under the gills.

1. Combine all the Margarita Shrimp ingredients together (including shrimp) in a large Ziploc bag, mixing well. Refrigerate for one hour.

2. Prepare the Coconut Lime Rice: bring the coconut milk and water to a boil; add cumin, cilantro, and rice; reduce heat to a simmer and cover; simmer for 20 minutes or until the rice is done.

3. Prepare the salsa: dice the mangoes, jalapeño and red pepper; add to honey; season with salt and pepper to taste; refrigerate.

4. Skewer the shrimp and grill at 500 for 3-5 minutes per side or until the meat turns color and just begins to firm.

5. Blend the capers, mayo, sour cream, seasoning salt, lemon juice, white pepper, and minced onion together thoroughly. Refrigerate for one hour to meld the flavors.

6. Coat the swordfish steaks with the sauce blend and refrigerate for 30 minutes.

7. Grill to perfection for 8 minutes per side.

8. Serve with the salsa. Delicioso!

Buying: When buying fish, smell it. Eyes should be bright, clear and not sunken. Look at the gills to see if they’re red; they should never be brown. The scales should shine and the body feel firm and spring back when pressed. Cleaning: When cleaning, was the fish under cold, running water. With knife or fingernails, scrape toward the head. Next, on the underside, split the fish from tail to head to remove the entrails Clip the fins off of the fish body.

Remove the head, if desired. To do so, place the fish on its back and cut just under the gills. Cooking: Fish cooks very quickly in comparison with chicken and red meats. Avoid overcooking or fish will be dry and tough. Baste often and frequently with the fish’s own juices, butter or sauce. Cook until the fish loses its opacity and/or flakes easily with a fork.

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