Recipe - Margarita Shrimp Skewers

MARINADE
One half cup Tequila
One fourth cup Fresh lime juice
1 One half ounce Orange juice concentrate;
thawed
2 teaspoon Vegetable oil
1 One half pound Medium shrimp; peeled and
deveined
Soaked bamboo skewers
3 Fresh jalapenos; cut as
directed
1 lg Red bell pepper; cut into
1/2inch squares
Coarse salt
Minced fresh cilantro
Lime wedges

CUT each jalapeno into 8 small pieces

Prepare marinade, combining ingredients in a small bowl. Place shrimp in a
plastic bag or shallow dish, pour marinade over them and refrigerate for 30
minutes.

Fire up grill, bringing temperature to high (1 to 2 seconds with the hand
test).

While grill heats, drain shrimp, discarding marinade. Skewer shrimp with
jalapenos and bell pepper pieces, avoiding crowing. 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 same skewer with a second shrimp and the jalapeno
and bell pepper pieces. Assemble remaining kebabs and sprinkle them lightly
with salt.

Grill kebabs uncovered over high heat for 1One half to 2 minutes per side,
until shrimp are just opaque with lightly browned edges. The jalapeno and
bell pepper should remain a bit crisp. If grilling covered, cook kebabs the
same amount of time, turning once midway.

When done, sprinkle kebabs lightly with cilantro and serve them hot, with
lime wedges for squeezing.

VARIATION from serving the shrimp on the skewer, the Jamisons sometimes
pile them in margarita glasses with salted rims and lime wedges. About
2+One fourth dozen kebabs.

Notes: REF: Born to Grill : An American Celebration by Cheryl Alters
Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)

Hanneman May 1998 McRecipe

Recipe by: Born to Grill, Jamison & Jamison

Posted to bbqdigest by "Garry Howard" garry@netrelief.com on May 28,
1998