Ingredients:
1/2 cup beer, allowed to go flat
1 tablespoon vegetable oil
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Tabasco sauce, to taste
1/4 teaspoon salt ( or to taste)
fresh ground black pepper, to taste
1 1/4 lbs large shrimp, peeled and deveined
1/4 cup chopped fresh parsley
hot cooked rice
Directions:
In a mixing bowl, add the first 8 ingredients; stir to combine.
Pour mixture into a 13×9 inch baking dish.
Add in the shrimp, toss to coat.
Marinate 1 hour, at room temperature, turning occasionally.
Put baking dish in a 425F oven and bake shrimp uncovered with marinade for about 10 minutes or until the shrimp turn pink.
Spoon shrimp with a little sauce over hot cooked rice.
Sprinkle with parsley.
Servings: 4
Time preparation: 40 min.
Time total: 50 min.