Margarita Prawns - cooking recipe

Ingredients

For the marinade
1/4 cup tequila
1 tablespoon fresh parsley, chopped
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon honey
1 teaspoon orange zest
1/4 teaspoon hot pepper sauce
For the kabobs
24 large prawns, shelled,deveined,tails left on (1+1/2lbs)
2 -3 medium limes

Preparation

In a large glass bowl or plastic bag, combine marinade ingredients; add prawns.
Turn to coat.
Refrigerate 1-3 hours.
Heat grill.
Let prawns stand at room temperature for 30 minutes.
Cut lime into 18 pieces.
Drain prawns, reserving marinade.
On each of 6 metal skewers alternate 4 prawns and 3 lime pieces.
Oil grill rack.
Place kabobs 4-6 inches from the heat and cook 6-10 minutes until prawns are pink, turning and basting with the marinade.
Serve.