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Name: Margarita Shrimp Skewers
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 27
Cuisine: American
Ingredients: 1 1/2 lb shrimp Medium, peeled and; 1 1/2 oz Orange juice concentrate; 1 lg Red bell pepper cut into; 2 ts Vegetable oil; 3 Fresh jalapenos cut as; 1/2 c Tequila; fresh cilantro Minced; wedges Lime; Coarse salt; 1/4 c Fresh lime juice; bamboo skewers Soaked

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INGREDIENTS

1 1/2 lb shrimp ; Medium, peeled and
1 1/2 oz Orange juice concentrate
1 lg Red bell pepper ; cut into
2 ts Vegetable oil
3 Fresh jalapenos ; cut as
1/2 c Tequila
fresh cilantro ; Minced
MARINADE
wedges Lime
Coarse salt
1/4 c Fresh lime juice
bamboo skewers ; Soaked

Servings

INSTRUCTIONS

CUT each jalapeno into 8 small pieces Prepare marinade, combining ingredients in a small bowl. Place shrimp in a plastic bag or shallow dish, pour marinade over them and refrigerate for 30 minutes. Fire up grill, bringing temperature to high (1 to 2 seconds with the hand test). While grill heats, drain shrimp, discarding marinade. Skewer shrimp with jalapenos and bell pepper pieces, avoiding crowing. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces. Assemble remaining kebabs and sprinkle them lightly with salt. Grill kebabs uncovered over high heat for 1-1/2 to 2 minutes per side, until shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook kebabs the same amount of time, turning once midway. When done, sprinkle kebabs lightly with cilantro and serve them hot, with lime wedges for squeezing. VARIATION from serving the shrimp on the skewer, the Jamisons sometimes pile them in margarita glasses with salted rims and lime wedges. About 2+1/4 dozen kebabs. Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Hanneman May 1998 >McRecipe Recipe by: Born to Grill, Jamison & Jamison Posted to bbq-digest by "Garry Howard" on May 28, 1998

NOTES

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Margarita Shrimp Skewers

1 1/2 lb shrimp Medium, peeled and
1 1/2 oz Orange juice concentrate
1 lg Red bell pepper cut into
2 ts Vegetable oil
3 Fresh jalapenos cut as
1/2 c Tequila
 fresh cilantro Minced
 MARINADE
 wedges Lime
 Coarse salt
1/4 c Fresh lime juice
 bamboo skewers Soaked

CUT each jalapeno into 8 small pieces    Prepare marinade, combining ingredients in a small bowl. Place shrimp in a  plastic bag or shallow dish, pour marinade over them and refrigerate for 30  minutes.    Fire up grill, bringing temperature to high (1 to 2 seconds with the hand  test).    While grill heats, drain shrimp, discarding marinade. Skewer shrimp with  jalapenos and bell pepper pieces, avoiding crowing. Slide one end of the  first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest  in the curve of the shrimp, and then slide the other end of the shrimp over  the skewer. Repeat on the same skewer with a second shrimp and the jalapeno  and bell pepper pieces. Assemble remaining kebabs and sprinkle them lightly  with salt.    Grill kebabs uncovered over high heat for 1-1/2 to 2 minutes per side,  until shrimp are just opaque with lightly browned edges. The jalapeno and  bell pepper should remain a bit crisp. If grilling covered, cook kebabs the  same amount of time, turning once midway.    When done, sprinkle kebabs lightly with cilantro and serve them hot, with  lime wedges for squeezing.    VARIATION from serving the shrimp on the skewer, the Jamisons sometimes  pile them in margarita glasses with salted rims and lime wedges. About  2+1/4 dozen kebabs.    Notes: REF: Born to Grill : An American Celebration by Cheryl Alters  Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)    Hanneman May 1998 >McRecipe    Recipe by: Born to Grill, Jamison & Jamison    Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on May 28,  1998

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Margarita Shrimp Skewers by: Chameray
Chameray

Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 27

Calories: 44
Calories from Fat: 6 (14%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 37.8mg		12 %
Sodium 43.4mg		1 %
Potassium 73mg		2 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.4g
Protein 5.1g		7 %
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Calories per serving: 44

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