Mexican Margarita Shrimp

You can always use alternative seafood including: Scallops or cubed firm fish, such as halibut, shark, swordfish, tuna, salmon, catfish, tilapia

Ingredients

1 1/2 pounds large shrimp (26 to 30 count), peeled and deveined
1/4 cup each lime juice, tequila and water
1/4 cup finely chopped onion
tablespoon olive oil
teaspoon salt
cooked brown or white rice, and lime slice for garnish

Directions

Place shrimp in a shallow, glass dish. Combine lime juice and next 5 ingredients; add to shrimp and stir. Marinate, stirring occasionally, for 10 minutes.

Remove shrimp from marinade, reserving marinade, and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a sauce pan and bring to a boil. Reduce heat and simmer 5 minutes; set aside.

Coat grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side.

Remove shrimp from skewers and arrange over rice; spoon some of the marinade over each serving. Garnish with lime slices.

Makes 4 servings

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