Receta Margarita Shrimp Skewers
by Global Cookbook

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Ingredientes

Soaked bamboo skewers
1 1/2 lb medium shrimp, peeled and, if you wish, deveined
3 x fresh jalapenos, each cut into eight small pcs
1 lrg red bell pepper, cut into 1/2 inch squares Kosher salt or possibly other coarse salt Chopped fresh cilantro Lime wedges

1/2 c. tequila
1/4 c. fresh lime juice One-half 6 ounce. can frzn orange juice concentrate, thawed
2 tsp vegetable oil

Prepare the marinade, combining the ingredients in a small bowl. Place the shrimp in a plastic bag or possibly shallow dish, pour the marinade over them, and a chill for 30 min.
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 pcs, avoiding crowding. Slide one end of the first shrimp on a skewer, add in 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 pcs.
Assemble the remaining kabobs and sprinkle them lightly with salt.
Grill the kabobs uncovered over high heat for 1 1/2 to 2 min per side, till 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 warm, 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.