TEXAS RIVIERA RECIPE
1 pound peeled shrimp with tails on
1/3 cup hot sauce. (Franks original is a good choice for sissies that can't eat hot foods ;)
1/2 cup freshly squeezed lime juice, divided
1/2 cup fresh pineapple juice, divided
1/8 cup fresh cilantro, finely chopped
2 tbsp olive oil
1 cup white rice
1 1/2 cups canned chicken broth
In a gallon sized storage bag, combine the shrimp, olive oil, 1/4 cup of the lime juice, 1/4 cup of the pineapple juice and the hot sauce (the hotter the better sissy...hehehe) Seal the bag tightly and refrigerate for 2 hours. To prepare the rice, bring the broth and remaining juices to a boil in a small pot. Add the rice and the cilantro and lower the heat to a simmer. Cover for 20-25 minutes and serve hot with the shrimp. To prepare the shrimp, skewer the shrimp evenly on 4 metal skewers. Grill them for 3-4 minutes on each side, turning once, until cooked through. Serve over the top of the steamed rice.
Stay hungry ya'll!!!!!
The Impulsive Texan
"I may not get much done, but I sure am slow"...