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Margarita Shrimp Skewers




Source of Recipe


by Cheryl and Bill Jamison


List of Ingredients




Margarita Marinade:
1/2 cup tequila
1/4 fresh lime juice
One-half 6-ounce can frozen orange juice concentrate, thawed
2 teaspoons vegetable oil

1-1/2 pounds medium shrimp, peeled and, if you wish, deveined
Soaked bamboo skewers
3 fresh jalapenos, each cut into 8 small pieces
1 large red bell pepper, cut into 1/2-inch squares
Kosher salt or other coarse salt
Minced fresh cilantro
Lime wedges


Recipe



Margarita Marinade:
Prepare the marinade, combining ingredients in a small bowl.


Place the shrimp in a plastic bag or shallow dish, pour the marinade over them, and refrigerate for 30 minutes. Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
While the grill preheats, drain the shrimp, discarding the marinade. Skewer the shrimp with the jalapenos and bell pepper pieces, avoiding crowding. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the skewer with a second shrimp and the jalapeno and bell pepper pieces. Assemble the remaining kebobs and sprinkle them lightly with the salt. Grill the kebobs uncovered over high heat for 1-1/2 to 2 minutes per side until the shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook the kebobs the same amount of time, turning once midway. When done, sprinkle the kebobs lightly with cilantro and serve them hot, with lime wedges for squeezing. As a variation from serving the shrimp on the skewer, we sometimes pile them in margarita glasses with salted rims and lime wedges.