Adobo-tequila Grilled Prawns
“A little spice is always nice!and it goes well with prawns especially if you top it off with some tequila.“
A little spice is always nice! And it goes well with some prawns especially if you top it off with some tequila. This easier than easy dish is done in no time, like putting lemon on a tequilla shot. the tricky part is waiting for it to marinate and resisting the temptatian to light the grill too quickly. Chipotles in adobo sauce are Mexican peppers canned in a spicy sauce. Much to my delight, even the larger supermarkets have now realized what a great condiment this is, so push thatshopping cart toward the TEX-MEX aisle.
- 7 oz chipotle peppers in adobo sauce
- 5 tbsp honey
- 4 tbsp tequila
- 4 tbsp Cointreau/triple-sec
- 2.5 tbsp olive oil
- juice of 2 limes
- salt to taste
- 1/3 bunch of coriander
- 16 prawns, size 6-8, peeled, head and tail attached
- 2 limes, cut into segments
- handful of coriander leaves
- food processor or hand blender
- BBQ or grill with cast iron grid for direct grilling
- 8 metal skewers
How to make:
Prep: 4 hours
cooking time: 10 minutes
For the marinade, mix all the ingredients and puree er in a food processor or with a hand blender to a smooth paste. Leave the prawns to marinate in the refrigerator for at least 4 hours, but preferably overnight.
Prepare a BBQ for direct grilling and heat it until a temperature of 392 °F is reached. Remove the prawns from the refrigerator, skewer them from tail to head on the metal skewers so they stay straight during grilling.
Grill the prawns in 2 to 3 minutes per side until done. Serve with the lime wedges and some fresh cilantro.
And there you have it Adobo-tequila grilled prawns enjoy!!