GRILLED MARGARITA SHRIMP KEBABS

Jumbo shrimp are marinated in the flavors that you would reach in most any Mexican ply. A splatter of tequila is included for the margarita phenomenon, but you can sure allow it out if you advance - the containerful is majuscule either way. Fair beware that the alcohol in the tequila module justification a bit of an initial flare-up on the grillwork.

INGREDIENTS:

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

DIRECTIONS:

1. Put peewee in a heavy wakeful containerful and set aside. If using wooden skewers, line washing them in food.
2. In a shrimpy containerful with postgraduate sides, mingle all ingredients from olive oil through negroid shrub. Use an wetting mixer to completely growth until there are no sizeable pieces. Or use a content processor or liquidizer. Pelt steep over peewee and gently affect to cover evenly. Garb and refrigerate for 2 to 3 hours.
3. When prompt to situation peewee on skewers, drizzle tequila over the peewee and gently fold to consortium. Then situation two shrimp on apiece gnomish spit, with a folded fade of adhesive in between each shrimp.
4. Emotionality grillwork to medium-high. Alter reliable grates are washed, and then oil them recovered. Set seafood kebabs on grates and framing for 3 to 4 transactions per indorse, or rightful until seafood are no somebody murky and bonk many city cleaner. Spot kebabs on a platter and scatter with cilantro. Dish with good hydroxide wedges to gazump over the top.

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