2 lbs. unpeeled large fresh shrimp
1/3 c. lime juice
2 Tbls. chopped freash cilantro
1/3 c. olive oil
2 Tbls. tequila
1/4 teaspoon salt
1/4 teaspoon pepper
1 jalapeño pepper, seeded and chopped
1 clove garlic, minced
Peel shrimp, leaving tails intact: devein, if desired. Combine lime juice and remaining ingredients in a shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2 – 3 hours, stirring, occasionally.
Drain shrimp, reserving marinade. Bring marinade to boil over high heat; remove from heat, and set aside. Thread neck and tail of each shrimp onto six 14″ skewers so shrimp will lie flat. Grill shrimp, uncovered, over medium-hot coals (350 – 400 degrees) 3 – 4 min. on each side or until shrimp turn pink, basting frequently with reserved marinade.
Yield: 4 – 6 servings.