Ingredients
1
teaspoon grated lime peel
1/4
cup lime juice
2
cloves garlic, finely chopped
2
tablespoons tequila, if desired
1/4
teaspoon salt
1
lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1
medium zucchini, cut into 1/2-inch slices
1
large red bell pepper, cut into bite-size pieces
1
tablespoon olive or vegetable oil
Preparation
Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.
