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Margarita Shrimp Skewers

Source of Recipe


From "Born To Grill"






List of Ingredients



• -- Margarita Marinade --
  
• 1/2 cup tequila
  
• 1/4 cup fresh lime juice
  
• 1/2 of a 6-ounce can frozen orange juice concentrate, thawed
  
• 2 tsp vegetable oil
  
• .
  
• 1-1/2 lbs. medium shrimp, peeled, and if desired, 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
  






Instructions



1. Prepare the marinade, combining the 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.
   
   
2. Fire up the grill, bringing the temperature to high. While the grill preheats, drain the shrimp, discarding the marinade.
   
   
3. 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, then slide the other end of the shrimp over the skewer. Repeat on same skewer with a second shrimp and the jalapenos and bell pepper pieces. Assemble the remaining kabobs and sprinkle lightly with salt.
   
   
4. Grill the kabobs, 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 kabobs the same amount of time, turning once midway.
   
   
5. When the kabobs are done, sprinkle them lightly with cilantro and serve them hot, with lime wedges for squeezing.
   
   Makes about 2-1/2 dozen kabobs.