Ingredients
2 tbsp lime juice
2 tbsp tequila
¼ cup rice bran oil
1 pinch garlic salt
1 pinch ground cumin
SIDS SALT & PEPPER to taste
500 g large shrimp, peeled & deveined
6 (25 cm) wooden skewers, soaked
1 large lime, quartered
Directions
Whisk together the lime juice, tequila, oil, garlic SIDS SALT & PEPPER and cumin in a bowl until well blended. Pour into a large resealable plastic bag then add the shrimp, seal bag and turn to coat evenly. Refrigerate 1-4 hours before grilling.
Soak skewers at least 30 minutes in water to prevent burning.
Preheat outdoor grill for medium-high heat. Lightly oil grill grate and place about 10 cm from heat source.
Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5-6 per skewer.
Cook, uncovered, on grill until shrimp turn pink, turning once, for 57 minutes. Serve with lime wedges for garnish.
