Corona Lime Marinade
1 tbs.olive oil
1/4 cup lime juice
1 tbs. minced garlic
1 tsp. Old Bay or Adobo
1 tsp. chopped fresh cilantro
3-4 shakes of crushed red pepper ( I use a little more 'cause I like hot stuff!)
salt and pepper to taste
Whisk your ingredients and then add
1/3 cup Corona
Pour it into a plastic freezer bag or dish with a cover. Add 1 1/2 pounds of shrimp that has been peeled and deveined, but with the tails intact. Stir it together so everything is coated and then pop it in the fridge for about an hour.
If you decide to grill it, then, that's it. Throw it in a griller pan or onto some bamboo skewers and cook it up in less than five minutes.
But, if you decide to make it in a skillet, you're in for a nice surprise. Just pour it into your wok or skillet - marinade and all - with a little plop of butter and cook very quickly, just until it pinks up. The marinade thickens and you'll end up with a gorgeous, saucy pile of shrimp that's heaven on it's own, over angel hair, linguine, rice, in a salad - really, whatever you want to buddy it up it with.
It has such a fresh flavor with just a hint of spicyness. Yumm!!! I think I'll make this tonight.