1 lb. shrimp, peeled and deveined
3 Tbsp fresh lime juice
½ tsp. fresh lime zest
1 Tbsp olive oil
2 tsp. tequila
2 cloves garlic, minced
3 Tbsp fresh cilantro, chopped
¼ tsp. sea salt
Pinch of cayenne pepper
12 bamboo skewers, soaked
Soak bamboo skewers for about 20 minutes in cold water; set aside.
Whisk together lime juice, zest, olive oil, tequila, garlic, cilantro, salt and cayenne pepper in a bowl. Place peeled shrimp in a large ziplock bag and pour marinade over shrimp, shaking to combine. Allow shrimp to marinate in the fridge for about 30 minutes to an hour.
Preheat grill on medium to high heat, making sure to lightly spray with oil to avoid sticking.
While grill is heating up, start threading your shrimp onto the bamboo skewers and discard the marinade. Place the skewers on the grill, cooking shrimp until they turn pink, about 2 to 3 minutes each side. Serve and enjoy!
Serving Size: 3 skewers (9 shrimp) • Calories: 106 • Fat: 3.4 g • Carbs: 1.3 g • Fiber: 0 g • Protein: 15.3 g