Margarita Grilled Shrimp Kabobs are loaded with flavor and charred to perfection. A quick and easy grilled shrimp recipe that promises flavorful, succulent shrimp!
INGREDIENTS
1 pound raw extra jumbo shrimp 16-20 per pound, peeled and deveined⅓ cup olive oil2 large garlic cloves roughly chopped1 teaspoon minced jalapeno2 teaspoons brown sugar1 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon cumin
1 teaspoon kosher salt½ teaspoon black pepper2 teaspoons tequila optionalthin slices of fresh lime if placing shrimp on skewerschopped cilantrowedges of fresh lime for squeezing over top of grilled shrimpINSTRUCTIONSShrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.Place shrimp in a wide shallow bowl and set aside.In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable
pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
