Tequila Lime Shrimp Kebabs

Looking for a light summertime meal on the grill?  Kebabs are such a perfect hot-weather food, and these are no exception. I suppose we could call these “Margarita-bobs” (why do I always insist on some dumb cheeky  title?)…They are fresh, tangy, and super quick. Great for a weeknight dinner.


1 lb uncooked shrimp, peeled & deveined

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

½ cup Tequila

¼ cup fresh squeezed lime juice

3 cloves garlic

½ tsp. Red pepper flakes

Salt & pepper



Soak wooden skewers in water for at least 30 minutes before cooking so they don’t burn.

Mix tequila, lime juice, and garlic in a bowl. Stir in red pepper flakes, salt & pepper.

Chop up bell peppers in to 1 ½ inch squares and add them to the marinade.

Remove tails from shrimp and add them to the mix. Marinade for 30-60 minutes. Don’t wait too long or the shrimp will start to “cook” from the lime juice.

Skewer the peppers and shrimp on separate skewers. Put the peppers on the grill about 5 minutes before the shrimp, turning once.

Remove from the grill and serve.


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