Tequila Shrimp

Ingredients

• 1 pound uncooked shrimp tails on (26/30 size) Frozen is fine.



• Smoked bacon (1/3 slice per shrimp). Fatter the better



• 1 cup tequila (don't use the expensive stuff because it will cook off anyway)



• 1 cup lime juice



• zest from 2 limes

Process

• Mix together tequila and lime juice and refrigerate.



• Leave the bacon out at room temperature for 2 hours.



• If using frozen shrimp, let them partially thaw at room temperature (also about 2 hours)



• Dry the shrimp on kitchen towel, wrap the bacon around the middle of the shrimp and hold together with a cocktail stick or a short bamboo skewer.



• Refrigerate till needed, but no longer than 12 hours.



• When ready to cook, remove the prepared shrimp from refrigerator, dry on paper towel and place in a shallow pan.



• Splash/soak the shrimp with the lime tequila mix making sure the shrimp are well coated.



• 
  
  Wait 15 - 20 minutes, and then grill. Do not marinate longer or the mixture will cure the shrimp and they become hard and 'dry'.

The grill

• Heat the Egg to 400 degrees with direct heat. The cast iron grill, thick side up works very well.



• Lay the shrimp on the grill, close the lid, close the bottom and top dampers, wait 3 minutes.



• Open the top damper, then the bottom one and "burp" the lid. Turn the shrimp, repeat the process of closing the lid and dampers but this time for only 2 minutes.



• Repeat the process of opening the Egg and retrieve your shrimp.



• Serve with a dusting of lime zest.