Recipe(tried): Margarita Shrimp Skewers (with jalapenos and red bell peppers)

MARGARITA SHRIMP SKEWERS

1 1/2 lb medium shrimp, peeled and deveined
FOR THE MARINADE:
1/2 cup tequila
1/4 cup fresh lime juice
1 1/2 oz frozen orange juice concentrate, thawed
2 teaspoons vegetable oil
FOR THE SKEWERS
24-30 bamboo skewers, soaked in water for 15 minutes
3 fresh jalapeno peppers, each cut into 8 pieces
1 large red bell pepper, cut into 1/2-inch squares
Coarse salt, to taste
Minced fresh cilantro (for garnish)
Lime wedges (for serving)

Prepare marinade, combining ingredients in a small bowl. Place shrimp in a plastic bag or shallow dish, pour marinade over them and refrigerate for 30 minutes.

Fire up grill, bringing temperature to high (1 to 2 seconds with the hand test).

While grill heats, drain shrimp, discarding marinade. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces. Avoid overcrowding. Assemble remaining kebabs and sprinkle them lightly with salt.

Grill kebabs uncovered over high heat for 1 1/2 to 2 minutes per side, until shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook kebabs the same amount of time, turning once midway.

When done, sprinkle kebabs lightly with cilantro and serve them hot, with lime wedges for squeezing.

Makes about 24-30 skewers (2 shrimp each)