1

lb

Large shrimp ( 16-20 count ), peeled and deveined

2

cloves

garlic, minced

4

Tbs

fresh lime juice - 2 limes

3

Tbs

olive oil

2

Tbs

tequila - one fluid ounce

3

Tbs

fresh chopped cilantro

1/2

tsp

black pepper (coarsely ground)

1/4

tsp

ground red pepper

1/4

tsp

Kosher salt

1/4

tsp

ground cumin, (optional)

6

bamboo skewers, soaked in water for 30 minutes

1

Whisk together garlic, lime juice, olive oil, tequila, cilantro, red pepper, black pepper, cumin, and salt in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. . Refrigerate 1 to 4 hours before grilling.

2

Preheat an outdoor grill for high heat and lightly oil grate.

3

Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.

4

Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes.