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Serves 6
MARGARITA MARINADE
1/4 cup tequila
1 tablespoon finely chopped fresh parsley
2 tablespoons lime juice
2 tablespoons oil
1 tablespoon honey
1 teaspoon grated orange peel
1/4 teaspoon hot pepper sauce
KABOBS
24 large fresh shrimp, shelled with tails left on, deveined
2 medium limes
In large non-metal bowl, combine all marinade ingredients; blend well. Add shrimp; stir to coat. Cover dish; refrigerate 1 to 3 hours.
Start charcoal. Let shrimp stand at room temperature 30 minutes. Cut limes into 1/2-inch thick slices and cut slices into fourths to make 18 pieces. When ready to barbecue, drain shrimp, reserving marinade. On each of 6 (12 to 14-inch) metal skewers, alternate 4 shrimp and 3 lime pieces. Oil grill rack. Place kabobs on grill 4 to 6 inches from medium-high coals. Cook 6 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade.
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