Grilled Texas Shrimp

Yield: 6 servings

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup tequila
• 1/4 cup red wine vinegar
• 2 tablespoons Mexican lime juice
• 1 tablespoon ground red chiles
• 1/2 teaspoon salt
• 2 cloves garlic, finely chopped
• 1 red bell pepper, finely chopped
• 24 large raw shrimp, peeled and de-veined (tails left on)

Instructions

1. Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
2. Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
3. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes.
4. Serve with shrimp.

Notes

If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.