Ingredients
4
4 servings
- •2 tablespoons lime juice
- •2 tablespoons tequila
- •¼ cup olive oil
- •1 pinch garlic salt
- •1 pinch ground cumin
- •ground black pepper to taste
- •1 pound large shrimp, peeled and deveined
- •6 (10 inch) wooden skewers
- •1 large lime, quartered
Instructions
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutritional Facts
Per 4 servings
- Calories: 235
- Carbohydrate: 4g
- Fat: 15g
- Fiber: 1g
- Protein: 19g
- Sugar: 1g
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