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.