Grilled Texas Shrimp Kabobs

• 1/4 cup light olive oil
• 1/4 cup red wine vinegar
• 1/4 cup tequila (or use lemon and orange juice instead)
• 1 tablespoon ground cayenne pepper
• 1/2 teaspoon salt
• 2 garlic cloves, finely chopped
• 1 red bell pepper, finely chopped
• 24 large raw shrimp, peeled and deveined (leaving the tails intact)
• 6 metal skewers (or use *Bamboo Skewers)

1. Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
2. Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
3. Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
4. Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
5. NOTE: to broil the kabobs in the oven: set oven control to boil.
6. Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.

light olive oil, red wine vinegar, tequila, ground cayenne pepper, salt, garlic, red bell pepper, shrimp, skewers

Taken from www.food.com/recipe/grilled-texas-shrimp-kabobs-422785 (may not work)