12 ounces Contessa large Uncooked Tail-on Shrimp
1 zucchini, sliced 1/4 inch round pieces
8 button mushrooms
1 red bell pepper, seeded and cut into 8 square
2 cups orange juice
juice of 2 limes
1 jalapeno pepper, seeded, chopped
1 ounce tequila
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
salt and pepper
Mix all the ingredients for the marinade together in a blender and blend until it has formed a puree and place in a large bowl.
Place the shrimp, red pepper, zucchini and mushrooms in the marinade.
Refrigerate for 1-2 hours.
While the shrimp are marinating prepare gas or charcoal grill.
Assemble shrimp, peppers, zucchini and mushrooms on skewers (if using wood skewers remember to soak them in water before use).
Cook kabobs for 3-4 minutes on each side or until shrimp turns pink.
Posted on 09/29/2015 at 01:14:00 AM