Tequila-Lime Shrimp

Requested by my darling boyfriend Nathan, who has the stomach equivalent to a black hole, I decided to make this my first recipe post. This would be wonderful complimented with jasmine rice I think and toasted over the barbie.

Original recipe makes (4 servings)

Makes servings USMetricAdjust Recipe (Help)

• 2 tablespoonslime juice
• 2 tablespoonstequila
• 1/4 cupolive oil
• 1 pinchgarlic salt
• 1 pinchground cumin

• ground black pepper to taste
• 1 poundlarge shrimp, peeled and deveined
• 6(10 inch) wooden skewers
• 1 largelime, quartered

Directions

1. 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.
2. Soak skewers at least 30 minutes in water to prevent burning.
3. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
4. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
5. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

This dish sounds wonderful during the summer out on the beach or just cooking on the BBQ with family and friends out back.