Ease of preparation rating: Easy
Yield: 4 skewers
INGREDIENTS:
½ cup (120 ml) tequila
¼ cup (60 ml) fresh lime juice
¼ cup (120 ml) frozen concentrated orange juice
1 lb (454 g) peeled medium shrimp, 8/12 count (about 10 shrimp)
1 fresh jalapeño, cut into quarters lengthwise
1 small red bell pepper, cut into quarters lengthwise
1 small yellow bell pepper, cut into quarters lengthwise
Kosher salt or other coarse salt
4 bamboo skewers soaked in cool water for 30 minutes
Oil, for grill
To serve
Lime wedges
METHOD:
For marinade, combine tequila, lime juice, orange juice, and salt in a small bowl.
Place shrimp into a shallow bowl and pour marinade of top. Place in the refrigerator for 30 minutes.
Preheat grill to high temperature, 425 F (220 C).
Drain shrimp from marinade and discard the marinade.
Slide a shrimp onto skewer; add a piece of jalapeño, red bell pepper, and yellow bell pepper to rest in the curve of the shrimp. Repeat this order on the same skewer.
Assemble remaining skewers.
Sprinkle them lightly with coarse salt.
Brush grill with oil.
Grill the skewers uncovered over a high heat for 1 ½ to 2 minutes per side or until shrimp are just opaque with lightly brown edges. The jalapeño and bell peppers should remain a bit crisp.
Pile skewered shrimp, jalapeño and bell peppers onto plate.
Serve hot with lime wedges.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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