Ingredients

• 0.25 cups olive oil
• 2 tablespoons lime juice
• 2 tablespoons tequila
• 1 pinch garlic salt
• 1 pinch ground cumin
• ground black pepper to taste
• 1 pound large shrimp , peeled and deveined
• 6 , 10 inch
• 1 large lime , quartered

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic salt, cumin, and black pepper together in a bowl until well blended; pour into a large resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 1 to 4 hours.
2. 2 Soak skewers in water to prevent burning, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate placed about 4 inches from the heat source.
4. 4 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto the prepared skewers, 5 to 6 per skewer.
5. 5 Cook, uncovered, on the preheated grill until shrimp turn pink, 5 to 7 minutes, flipping once. Serve with lime wedges.

Nutrition per serving