Margarita Shrimp

Yield: 4 servings

Ingredients

• 1 serrano chile, seeded and minced
• 1/2 cup freshly squeezed lime juice, + extra for drizzling
• 1/2 cup tequila
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tails left on
• Lime wedges for garnish

Instructions

1. In a large shallow bowl or resealable plastic bag, combine the chile, 1/2 cup lime juice, tequila, cumin, coriander, garlic, honey, salt and pepper.
2. Add the shrimp; toss to coat.
3. Marinate, covered and refrigerated, for 30 minutes.
4. Heat a charcoal or gas grill to medium-hot and lightly oil the grill rack.
5. Piercing each shrimp securely through the tail and upper body, carefully thread 3 shrimp onto each of 8 skewers.
6. Grill the skewers, turning once, until the shrimp turn pink and are opaque throughout, about 6 minutes.
7. Arrange the skewers on a serving platter, drizzle with a little extra lime juice and garnish with the lime wedges.