GRILLED MARGARITA SHRIMP

Jumbo shr�mp are mar�nated �n the flavors found �n many Mex�can d�shes. A splash of tequ�la �s �ncluded for the margar�ta effect, but you can certa�nly leave �t out �f you prefer - the d�sh �s great e�ther way!

INGRED�ENTS

• 1 lb. raw jumbo shr�mp (16 to 20 per pound), peeled and deve�ned
• 1/3 c. ol�ve o�l
• 2 large garl�c cloves, roughly chopped
• 1 tsp. m�nced jalapeno
• 1 T. brown sugar
• 1 tsp. smoked papr�ka
• 1 tsp. ch�l� powder
• 1 tsp. garl�c powder
• 1 tsp. on�on powder
• 1 tsp. cum�n
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. tequ�la, opt�onal
• th�n sl�ces of fresh l�me
• chopped c�lantro
• wedges of fresh l�me

INSTRUCT�ONS

1. �f us�ng wood skewers (small or large), start soak�ng them �n water.
2. Place shr�mp �n a w�de shallow bowl and set as�de.
3. �n a small bowl w�th h�gh s�des, comb�ne all �ngred�ents from ol�ve o�l through black pepper. Use an �mmers�on blender to completely process unt�l there are no s�zable p�eces. Or use a food processor or blender. Pour mar�nade over shr�mp and gently st�r to coat evenly. Cover and refr�gerate for 2 to 3 hours.
4. When ready to thread shr�mp onto skewers, dr�zzle tequ�la over the shr�mp and gently fold to comb�ne. Then thread two shr�mp onto each small skewer, w�th a folded sl�ce of l�me �n between each shr�mp.
5. Heat gr�ll to med�um-h�gh. Make sure grates are clean, and then o�l them well. Set shr�mp kebabs on grates and gr�ll for 3 to 4 m�nutes per s�de, or just unt�l shr�mp are no longer opaque and have some n�ce char. Smaller shr�mp w�ll take less t�me. Place kebabs on a platter and spr�nkle w�th c�lantro. Serve w�th fresh l�me wedges to squeeze over the top.

Recipe Adapted From afarmgirlsdabbles