Tequila and lime add a refreshing twist to this summertime kabob recipe. The unexpected addition of shrimp makes them all the more special. Keep this recipe in your back pocket for your next summer barbecue.
Author:Addie Gundry
Prep Time:15 minutes
Chill Time:2 hours
Cook Time:5 minutes
Total Time:2 hours 20 minutes
Yield:Serves 6-8 1x
Category:Entrées
Ingredients
Scale
1/4 cup lime juice, plus 2 limes, cut into wedges
1/4 cup tequila
1/4 cup olive oil
1/2 jalapeño chile, minced
1 garlic clove, minced
1/4 teaspoon paprika
1/4 teaspoon ground cumin
Pinch red pepper flakes
Pinch salt
Pinch freshly ground black pepper
1 pound large shrimp, peeled and deveined
1 red bell pepper, cut into wedges
1 onion, cut into wedges
6to 8 wooden skewers, soaked in water
Yellow rice for serving
Instructions
In a large bowl, combine the lime juice, tequila, oil, jalapeño, garlic, paprika, cumin, red pepper flakes, salt, and Add the shrimp to the bowl and toss. Cover and refrigerate for 2 hours.
Preheat the grill pan over medium heat. Alternate the shrimp, red bell pepper wedges, onion wedges, and lime wedges on Place the skewers on the grill pan and cook for 5 minutes. Remove the food from the skewers, if desired, and serve with yellow rice.
