Grilled Shrimp Cocktail...Margarita Style!

By lapadia
May 19, 2015
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Author Notes: These shrimp cocktails were served with tortilla chips, lime wedges and shots of tequila to whet every ones appetite. It satisfied our taste and I hope it will for you, too!

Note: Jumbo shrimp or larger holds up well to the heat of a grill, I use extra jumbo size = 16-20 shrimps per pound for this recipe.

Makes: 4 jumbo sized cocktails
Prep time: 1 hrs 30 min
Cook time: 20 min

  • 4 jumbo size margarita style cocktail glasses on hand
  • Shrimp,16 to 20 per pound, peeled and deveined with tails left intact
  • 2 crushed garlic cloves
  • Zest and juice of one lime for the marinade
  • Additional lime slices and wedges = 4 thin slices for the shrimp cocktail and wedges to accompany tequila shots and to wet the glass rim, as well
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 2 tablespoons grapeseed oil
  • 2 tablespoons cilantro
  • 1/3 cup gold tequila
  • 1 tablespoon Grand Mariner
  • 1 tablespoon honey - or to taste
  • Shredded romaine lettuce
  • 1 sliced celery stalk and 1/4 cup celery heart leaves
  • 8 sliced grape tomatoes – red and/or yellow
  • 1 tablespoon minced jalapeno
  • Coarse kosher salt for cocktail glass rim
  1. Put the garlic, lime zest, its juice, red pepper flakes, cumin, salt and oil in a bowl; mix well. Stir in the raw shrimp; marinate for about an hour.
  2. Lift the shrimp, with a slotted spoon, from the marinade; reserve the marinade until needed. Skewer and then grill the shrimp; set aside to cool.
  3. Combine the reserved marinade with tequila, honey, grand mariner and cilantro. Add to a sauce pan and simmer until liquid has reduced and thickened a bit; set aside to cool.
  4. Run a wedge of lime around the cocktail glass rim and dip it into kosher salt.
  5. Combine the lettuce, sliced celery stalk and celery heart leaves; arrange in margarita cocktail glasses. Top with tomatoes and jalapeno.
  6. Add grilled shrimp around the circumference of the cocktail glass with a lime slice and a tortilla chip; drizzle with the cooled marinade.
  7. Serve with extra tortilla chips, lime wedges and tequila.

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