Tequila Marinated Shrimp Kabobs

4 servings



  • 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

  • Marinade:

  • 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.