Grilled Texas Shrimp

Grilled Texas Shrimp

1/4 C. vegetable oil
1/4 C. tequila
1/4 C. red wine vinegar
2 T. Mexican lime juice
1 T. ground red chiles
1/2 tsp. 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.