INGREDIENTS
2 limes (1 for juicing, 1 for garnish)
2 TBSP. tequila, or more to taste
1/4 cup olive oil
1/4 tsp. garlic salt
1/4 tsp. cumin
1/8 tsp. black pepper
1 lb. jumbo shrimp, peeled and deveined
4 (12 in skewers) soaked in water for 30 minutes
DIRECTIONS
Whisk together 2 TBSP. lime juice, tequila, oil, garlic salt, cumin and pepper in a bowl.
Pour into a large zip-lock plastic bag, add shrimp; turn to coat.
Seal bag, squeezing out excess air and chill at least 1 hour and up to 4 hours.
Preheat grill to medium-high heat.
Thread shrimp onto skewers, piercing each once near tail and once near head.
Discard marinade.
Lightly oil grate and grill shrimp, covered with lid, turning once, until pink and just cooked through, 5-6 minutes.
Cut remaining lime into wedges and serve with shrimp.
Serves 4.
