1 pound medium to large shrimp, peeled and deveined
1 jalapeno, seeded and finely diced
1/4 cup lime juice
1/4 cup tequila (or water)
1/4 canola oil
1/4 cup minced cilantro
1 1/2 teaspoon minced garlic
1 teaspoon Sriracha Sauce, to taste
Zest of 1 lime
Salt to taste
Ground Black Pepper to taste
Bamboo or metal skewers
DirectionsCombine jalapeno, lime juice, tequila, oil, cilantro, garlic, zest, salt and pepper in a gallon size resealable bag. Add shrimp and toss to coat. Refrigerate for 20 - 30 minutes.
Remove shrimp from marinade and place 5 - 6 shrimp per skewer, threading thru body and tail of each shrimp.
Grill over medium heat, turning several times, until pink, 5 - 7 minutes. Do not overcook.