Grilled Texas Shrimp Kabobs - cooking recipe

Ingredients

1/4 cup light olive oil
1/4 cup red wine vinegar
1/4 cup tequila (or use lemon and orange juice instead)
1 tablespoon ground cayenne pepper
1/2 teaspoon salt
2 garlic cloves, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and deveined (leaving the tails intact)
6 metal skewers (or use *Bamboo Skewers)

Preparation

Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
NOTE: to broil the kabobs in the oven: set oven control to boil.
Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.