Margarita Prawns

• For the marinade
• 1/4 cup tequila
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons oil
• 1 tablespoon honey
• 1 teaspoon orange zest
• 1/4 teaspoon hot pepper sauce
• For the kabobs
• 24 large prawns, shelled,deveined,tails left on (1+1/2lbs)
• 2 -3 medium limes

1. In a large glass bowl or plastic bag, combine marinade ingredients; add prawns.
2. Turn to coat.
3. Refrigerate 1-3 hours.
4. Heat grill.
5. Let prawns stand at room temperature for 30 minutes.
6. Cut lime into 18 pieces.
7. Drain prawns, reserving marinade.
8. On each of 6 metal skewers alternate 4 prawns and 3 lime pieces.
9. Oil grill rack.
10. Place kabobs 4-6 inches from the heat and cook 6-10 minutes until prawns are pink, turning and basting with the marinade.
11. Serve.

marinade, tequila, fresh parsley, lime juice, oil, honey, orange zest, hot pepper, prawns, limes

Taken from www.food.com/recipe/margarita-prawns-56424 (may not work)