Margarita Shrimp SkewersPosted in : Shrimp on by : Daphne
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 a refrigerate for 30 minutes.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). While the grill preheats, drain the shrimp, discarding the marinade.
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, 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 the remaining kabobs and sprinkle them lightly with salt.
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. When done, sprinkle the kabobs lightly with cilantro and serve them hot, with lime wedges for squeezing. As a variation from serving the shrimp on the skewer, pile them in margarita glasses with salted rims and lime wedges.
Makes 2 1/2 dozen kabobs.