Grilled Texas Shrimp

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)

Mix all ingredients except shrimp in shallow glass or plastic
dish.
Stir in shrimp.
Cover and refrigerate for 1 hour.

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.

Heat marinade to boiling in a nonreactive saucepan.
Reduce heat
to low.
Simmer uncovered until bell pepper is tender, about 5
minutes.
Serve with shrimp.
Makes 6 servings.

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.

Grilled Texas Shrimp

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)

Mix all ingredients except shrimp in shallow glass or plastic
dish.
Stir in shrimp.
Cover and refrigerate for 1 hour.

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.

Heat marinade to boiling in a non-reactive saucepan.
Reduce heat
to low.
Simmer uncovered until bell pepper is tender, about 5
minutes.
Serve with shrimp.

Makes 6 servings.

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.