12 wooden bamboo skewers Soak in water while prepping marinade
1/4cup white tequila
2wholelimesSliced in half
2lbs.large shrimp with shellsChoose a grilling friendly skin-on variety such as rock shrimp or similar. Also ensure the shrimp is de-veined before starting
Reminder: Soak bamboo skewers in cold water at least 20 minutes before grilling to prevent wood from charring.
Combine garlic, olive oil, tequila, salt, cayenne pepper into bowl and mix well until thoroughly combined.
Squeeze juice from one half of lime into mixture, stir.
Coat shrimp thoroughly with mixture, refrigerate for one hour (or longer).
Preheat grill to medium to medium-high heat. For an indoor or temperature-controlled outdoor grill, set the heat to 350° - 375°
Skewer shrimp onto the pre-soaked bamboo skewers - so that there are enough to cook but not so much that they are crowded. The amount will largely depend on the size of your bamboo skewers and the size of your grill
Use a brush to carefully apply oil to the grill (don't use a spray...). Place shrimp directly onto the grill until cooked through, or about 3 minutes per side.
Remove from heat and allow shrimp to slightly cool - enough to handle, and remove shell with kitchen shears.
Serve and enjoy
The nutritional values are calculated based on the entire weight and measure of the marinade which obviously don't make it onto the serving plate. Consider this when making decisions regarding this dish.