| 1 cup pepper Tequila, purchased or home made, (see recipe below) Zest of 1 Lime & 1 Orange The Juice of 2 Limes & 1 Orange, equaling about ½ cup 3 ro 5 cloves of Gralic, finely minced ¼ cup Red Onion or Shallot, finely minced about 1 tablespoon Honey about ½ cup Canola Oil 1 LB. fresh or frozen Prawns, (thawed if frozen) peeled & de-veined The Marinade: In a bowl mix together the Pepper Tequila, the juice & zest of the orange and limes, onion, honey and the oil, mix to combine Store in an airtight container, in the fridge until ready to use To Marinade the Prawns: Rinse the prawns in cold water, drain well Pour the marinade over the prawns & marinade for about 1 to 2 hours and no longer than 4 Keep refrigerated To Cook: Remove the prawns from the marinade & grill, or saute in skillet until done, discard marinade Serve as an appetizer or as an entree with additional lime wedges To make, Pepper Tequila: 3 to 6 Super Chilies, or other mild chili 1 to 3 Serrano or Jalapeños Chilies 1 Cayenne, if you like it HOT! ...or 1 to 2 Thai chilies Tequila, your favorite brand, about 4 to 6 cups Pierce each chili with a knife or tooth-pick and place in a clean bottle Fill the bottle with Tequila, cork & place in a cool, dark place for about a week or, longer. (...the longer it sits, the hotter it gets!) Keep up to 6 months or longer |
| Pepper Tequila Prawns |
| Check out some pepper drawings by Victoria Johnson |