Tequila-Lime Shrimp With Cilantro Rice

• 3/4 cup instant brown rice
• 2 tablespoons tequila
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1 teaspoon bottled chipotle sauce (such as Tabasco)
• 2 garlic cloves, minced
• 24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds)
• 8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes
• Vegetable oil
• 1/2 teaspoon salt
• 6 tablespoons minced fresh cilantro, divided
• 4 lime wedges

1. Prepare rice according to package directions.
2. Prepare grill.
3. Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.
4. Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.
5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.

instant brown rice, tequila, lime juice, olive oil, chipotle sauce, garlic, shrimp, bamboo skewers, vegetable oil, salt, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/tequila-lime-shrimp-with-cilantro-rice (may not work)