2 tsp whole cumin seeds
1 Tbsp gold tequila
1 Tbsp fresh lime juice, plus lime wedges for garnish
½ tsp coarsely ground black pepper
skewers for grilling
1 pound medium shrimp, shelled and deveined, with tail part of shell left on
Newman's Own® Steak Sauce
6 lime wedges
- Spread the whole cumin seeds in a dry skillet and toast over medium heat 5 to 7 minutes. Allow to cool, then grind with mortar and pestle or crush with a heavy rolling pin. In a small bowl, mix together cumin, tequila, lime juice and pepper.
- Place shrimp in large, self-sealing plastic storage bag. Stir marinade well then pour into bag with shrimp. Seal, shake well, and marinate in refrigerator for 30 minutes.
- Light outdoor grill. If using charcoal, allow flames to die down and coals to ash over, approximately 20 minutes. If using gas grill, pre-heat for 10 minutes, then adjust to medium. Meanwhile, thread shrimp on skewers.
- Place skewers on grill and cover for three minutes, then open and turn to grill other side for an additional 3 minutes. Brush both sides with steak sauce while grilling. Serve skewers with lime wedge garnish.
Note: For those who don't have access to a grill, marinated shrimp can be broiled. Broil on high for 3 to 4 minutes per side.
