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4 servings

Ingredients:

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  12 ounces Contessa large Uncooked Tail-on Shrimp

  
  


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  1 zucchini, sliced 1/4 inch round pieces

  
  


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  8 button mushrooms

  
  


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  1 red bell pepper, seeded and cut into 8 square

  
  


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  Marinade:

  
  


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  2 cups orange juice

  
  


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  juice of 2 limes

  
  


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  1 jalapeno pepper, seeded, chopped

  
  


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  1 ounce tequila

  
  


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  1/2 teaspoon cayenne pepper

  
  


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  1/2 teaspoon cumin

  
  


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  salt and pepper

  
  

Steps:

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  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.

  
  


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  Place the shrimp, red pepper, zucchini and mushrooms in the marinade.

  
  


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  Refrigerate for 1-2 hours.

  
  


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  While the shrimp are marinating prepare gas or charcoal grill.

  
  


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  Assemble shrimp, peppers, zucchini and mushrooms on skewers (if using wood skewers remember to soak them in water before use).

  
  


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  Cook kabobs for 3-4 minutes on each side or until shrimp turns pink.