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.
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.
