Shelly's Recipe

TEXAS SHRIMP

Category: Seafood and Fish - Grilled

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tbsp Mexican lime juice
1 tbsp ground red chilies
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. Serves 6. Note: Also good broiled instead of grilling, by placing skewered shrimp on a broiler pan rack. Broil with tops about 4 inch from heat, turning once, until pink, 2 to 3 minutes on each side.