Margarita Shrimp

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 tablespoons tequila
• 3 tablespoons fresh chopped cilantro
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 4 bamboo skewers, soaked in water for 20 minutes

Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.

Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers. Place the shrimp on the grill, cook until the shrimp turns pink, 2 to 3 minutes per side.

Adapted from a recipe found on allrecipes.com