Shelly's Recipe

MARGARITA KABOBS

Category: Kabobs/Kebobs/Skewers

1-1/4 lb fresh or frozen jumbo shrimp in shells
1 lb skinless, boneless chicken breasts or thighs
1 large red or green sweet pepper, cut into bite-size pieces
1 medium red onion, cut into wedges
1 cup orange marmalade
1/3 cup lime juice
1/4 cup tequila (optional)
2 tbsp cooking oil
2 tbsp snipped fresh cilantro
2 cloves garlic, minced
6 1/2 inch thick slices peeled fresh pineapple

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Cut chicken, if using, into 1 inch chunks. Thread shrimp and/or chicken, sweet pepper, and onion onto six 10- to 12 inch skewers.

For sauce: In a small saucepan stir together marmalade, lime juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook and stir just until marmalade is melted. Divide mixture in half.

Grill kabobs on a greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink or chicken is done, turning once. Add pineapple to grill rack and brush kabobs and pineapple with 1/2 of sauce mixture during last 5 minutes of grilling. Turn pineapple once during last 5 minutes of grilling. Pass remaining half of sauce with kabobs and pineapple. Serves 6