Tequila Lime Shrimp Skewers with Jalapeño Cream Sauce

INGREDIENTS

For the Marinade

• 1 tablespoon neutral vegetable oil
• 3 ounces tequila blanco
• 2 cloves of garlic, roughly chopped
• 1 teaspoon agave syrup
• ½ cup cilantro stems and leaves, roughly chopped
• 2 limes, juice and zest
• 1 teaspoon chili powder
• Pinch ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 pound (16 ounces) extra-large to jumbo shrimp, peeled and deveined

For the Sauce

• 1 tablespoon olive oil
• 1 medium shallot, finely diced
• 1 medium jalapeño, finely diced
• 1/3 cup Mexican beer (not dark)
• 1 ½ cups heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon brown sugar
• 1 teaspoon lime juice
• 1/3 cup cilantro, chopped

INSTRUCTIONS

1. Mix all marinade ingredients (except the shrimp) in a container. Transfer to a blender, or use an immersion blender, to blend thoroughly to create the marinade. Combine with the shrimp in a bowl, cover, and refrigerate for at least 30 minutes and no more than 1 hour.
2. While the shrimp marinate, prepare your ingredients for the sauce. In a saucepan over medium heat, add the olive oil. Once hot, add the shallot and jalapeño and cook for a few minutes until the shallot begins to brown.
3. Next, turn the heat to medium-high and add the beer. Cook the beer until there is only about 1 tablespoon of liquid left—this will take approximately 5 minutes. Turn the heat back down to medium and add the cream, salt, pepper, and sugar. Stir to combine thoroughly. Cook, stirring occasionally, until the cream has thickened. Before serving, stir in the lime juice and cilantro.
4. Once the shrimp are marinated, skewer them on wooden skewers. In a flat skillet over medium heat, cook the shrimp for 2 to 3 minutes per side until cooked throughout. Serve with the sauce on the side or drizzle the sauce over the shrimp and serve garnished with cilantro leaves, jalapeño slices (optional), and lime wedges.