Tequila Lime Shrimp

This recipe was originally made with chicken. I did not have chicken on hand and wanted to make this on the grill one weekend when we were in Pennsylvania. It turned out so good. The marinade makes the shrimp very tender.

Tequila Lime Shrimp

¼ cup vegetable oil
1 ½ ounces tequila
1 ½ tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice from ½ a lime
2 pounds raw jumbo or extra large shrimp, peeled and deveined
½ stick butter
Pre-soaked wooden or metal skewers

In a large bowl, combine oil, tequila, cumin, garlic, salt, pepper, cayenne and lime juice. Add shrimp and toss to coat. Cover bowl with plastic wrap and refrigerate for 2 hours.
After shrimp has marinated, skewer shrimp avoiding over crowding. Discard marinade.
Preheat grill until you can hold your hand over it for 5 seconds. Place shrimp skewers on the grill and cook until pink, turning once, about 5 minutes per side. Remove from grill and top with small pat of butter. Serve with lime wedges.

Chicken Version - Follow marinating directions and cook the chicken on the grill until no longer pink in center. Place each breast on top of crushed tortilla chips and top the breasts with Colby Jack cheese and serve with sour cream and salsa.