Grilled Margarita Shrimp Kebabs

• Seafood

  • 1 lb Shrimp, raw jumbo

• Produce

  • 1 Cilantro
  • 2 Garlic cloves, large
  • 1 tsp Garlic powder
  • 1 tsp Jalapeno
  • 1 thin slices Lime, fresh
  • 1 Lime, wedges of fresh
  • 1 tsp Onion powder

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Brown sugar
  • 1 tsp Chili powder
  • 1 tsp Kosher salt
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Beer, Wine & Liquor

  • 2 tsp Tequila

Found on afarmgirlsdabbles.com

Ingredients

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/3 c. olive oil
• 2 large garlic cloves, chopped
• 1 tsp. minced jalapeno
• 1 T. brown sugar
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. tequila
• thin slices of fresh lime
• chopped cilantro
• wedges of fresh lime

Directions

• Place shrimp in a wide shallow bowl and set aside. If using wooden skewers, start soaking them in water. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours. When ready to place shrimp on skewers, drizzle tequila over the shrimp and gently fold to combine. Then place two shrimp on each small skewer, with a folded slice of lime in between each shrimp. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.