Grilled Texas Shrimp Kabobs

Name: Grilled Texas Shrimp Kabobs
Prep time: 1 h 10 min
Cook time: 6 min
Total time: 1 h 16 min
Yield: 6 kabobs, 6 serving(s)
Ingredients: 1/4 cup light olive oil; 1/4 cup red wine vinegar; 1/4 cup tequila (or use lemon and orange juice instead); 1 tablespoon ground cayenne pepper; 1/2 teaspoon salt; 2 garlic cloves, finely chopped; 1 red bell pepper, finely chopped; 24 large raw shrimp, peeled and deveined (leaving the tails intact); 6 metal skewers (or use *Bamboo Skewers)

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Recipe by pink cook

This is an excellent recipe to serve as a good appetizer and it is always well received. Enjoy.

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READY IN: 1hr 16mins

SERVES: 6

YIELD: 6 kabobs

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup light olive oil
¹⁄₄

cup red wine vinegar
¹⁄₄

cup tequila (or use lemon and orange juice instead)
1

tablespoon ground cayenne pepper
¹⁄₂

teaspoon salt
2

garlic cloves, finely chopped
1

red bell pepper, finely chopped
24

large raw shrimp, peeled and deveined (leaving the tails intact)
6

metal skewers (or use *Bamboo Skewers)

DIRECTIONS

Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
NOTE: to broil the kabobs in the oven: set oven control to boil.
Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.

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