Grilled Margarita Shrimp Kebabs

By cindyandmojo

Jumbo shrimp are marinated in the flavors that you would find in most any Mexican dish. A splash of tequila is included for the margarita effect, but you can certainly leave it out if you prefer – the dish is great either way. Just beware that the alcohol in the tequila will cause a bit of an initial flare-up on the grill.

Ingredients

• 1 1 to 20 raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/3 1/3 1/3 c. olive oil
• 2 2 2 large garlic cloves, chopped
• 1 1 1 tsp. minced jalapeno
• 1 1 1 T. brown sugar
• 1 1 1 tsp. smoked paprika
• 1 1 1 tsp. chili powder
• 1 1 1 tsp. garlic powder
• 1 1 1 tsp. onion powder
• 1 1 1 tsp. cumin
• 1 1 1 tsp. kosher salt
• 1/2 1/2 1/2 tsp. black pepper
• 2 2 2 tsp. tequila, optional
• thin slices thin slices of fresh lime
• chopped cilantro
• wedges of fresh lime

Preparation

Step 1

Place shrimp in a wide shallow bowl and set aside. If using wooden skewers, start soaking them in water.

In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

When ready to place shrimp on skewers, drizzle tequila over the shrimp and gently fold to combine. Then place two shrimp on each small skewer, with a folded slice of lime in between each shrimp.

Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.