Grilled margarita shrimp skewers

Name: Grilled margarita shrimp skewers
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 lb (900 g) raw shrimp (16-20), peeled and deveined; ⅓ cup (80 ml) fresh lime juice (about 3 limes); ¼ cup (60 ml) olive oil; 3 tbsp (45 ml) tequila; 2 tbsp (30 ml) triple sec; 1 tbsp (15 ml) maple syrup; ½ tsp (2.5 ml) salt; ½ tsp (2.5 ml) black pepper; 2 large garlic cloves, minced; Zest of 2 limes; Fleur de sel; Zest of 1 lime

Preparation 15 min
Refrigeration 45 min
Cooking 6 min
Servings 4
Freezing I do not suggest

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Shrimp

2 lb (900 g) raw shrimp (16-20), peeled and deveined

Marinade

⅓ cup (80 ml) fresh lime juice (about 3 limes)
¼ cup (60 ml) olive oil
3 tbsp (45 ml) tequila
2 tbsp (30 ml) triple sec
1 tbsp (15 ml) maple syrup
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper
2 large garlic cloves, minced
Zest of 2 limes

For serving

Fleur de sel
Zest of 1 lime

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Preparation

If using wooden skewers, soak them in water for 30 minutes. Place the shrimp in a large, wide, shallow bowl.
In a Mason jar, combine the lime juice, olive oil, tequila, triple sec, maple syrup, salt, pepper, garlic and zest of 2 limes. Stir to combine well.
Set aside about ¼ cup (60 ml) of the marinade in a separate container for serving. Pour the rest over the shrimp, toss gently to coat, cover and refrigerate for 30 to 45 minutes. No longer (the lime juice starts to “cook” the shrimp if you go past that).
Thread the shrimp onto the skewers. Preheat the grill to maximum heat and oil the grates.
Grill the shrimp for 2 to 4 minutes per side, about 6 minutes total, until pink, opaque and nicely charred. For a more pronounced sear, let one side cook a little longer than the other.
Transfer the shrimp to a serving platter, drizzle with the reserved marinade, sprinkle with fleur de sel and fresh zest of 1 lime. Serve immediately.