Grilled Texas Shrimp Kabobs |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 6 |
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This is an excellent recipe to serve as a good appetizer and it is always well received. Enjoy. Ingredients:
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) |
Directions:
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.
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