MEXICALI SHRIMP KEBABS

I got this recipe from my friend Wayne who loves spicy food after eating it at his house. Knowing his love of heat I greatly reduce the chili sauce when I made it the first time but was surprised how much spicier mine was than his. It turns out I was supposed to use the chili sauce you find on the shelf near the ketchup not the Thai Garlic Chili sauce I had on hand!! Time doesn't include marinating the shrimp

• Ready In: 31 mins
• Serves: 6

Ingredients

• 2  lbs large shrimp, shelled and deveined
• 1⁄2 cup garlic oil or 1⁄2 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄4 cup  tequila
• 1⁄4 teaspoon cayenne (more if you like it really hot)
• 2  garlic cloves, minced
• 1⁄2 cup chili sauce or 1  tablespoon  thai chili paste
• 1  lime
•  pepper, taste

Directions

1. Place shrimp in a medium bowl. Add all ingredients. Cover and refrigerate 1 to 2 hours. soak wood skewers if using you'll need about 10-12.
2. Prepare a hot fire. Or turn on the Gas Grill 15 minutes or so before you cook . If using
3. Waynes Method - Remove shrimp from marinade and thread onto skewers. Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
4. or.
5. I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
6. go ahead and baste just like Wayne.
7. squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
8. I love this with my Grilled Garlic Bread.