Difficulty: **
Ingredients:
1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, finely chopped or minced
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 1/2 inch slices
1 tablespoon olive or vegetable oil
1. Heat charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt. Add shrimp. Seal bag, squeezing out the air; turn to coat shrimp. Let stand for 10 minutes to marinate. Drain shrimp; discard marinade.
2. Select 8 metal skewers. Alternately threat shrimp, zucchini and bell peppers, leaving 1/4 inh between each piece. Brush with oil.
3. Brush grill rack with oil or spray with cooking spray. Place kabobs on medium-high heat. Cook 5-6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.
Tips: Don't slice the zucchini to thickly or it won't cook through. Serve with rice and a salad.
