Bacon-Wrapped Tequila, Lime & Jalapeno Shrimp Kabobs

Shrimp is marinated in a mixture of lime and orange juices and peels, with tequila, olive oil, cilantro, garlic, cumin, chipotle powder, and cinnamon.

Ingredients:

• Marinade for Shrimp:
• 1/2 cup lime juice - plus 1 tsp. grated lime zest
• 1/2 cup orange juice - plus 1 tsp. grated orange zest
• 1/2 cup Tequila
• 1/2 cup olive oil
• 2 tbsp. chopped cilantro
• 2 tsp. chopped garlic
• 1 tsp. ground cumin
• pinch ground cinnamon
• 1/2 tsp. chipotle chili powder
• 1 tsp. brown sugar
• fresh ground pepper - to taste
• 1 pound large uncooked shrimp (24 pieces), peeled and deveined - tails left on
• 8, 12-inch bamboo skewers
• 1 pound hickory-smoked bacon - slices cut in half crosswise
• 2 large sweet red peppers
• 3 large jalapeno peppers
• 1 large Red onion (or use a Maui or Vidalia onion)
• Fresh pineapple chunks

Directions:

Mix all of the marinade ingredients together and marinate the shrimp in a large zip-locking bag for 1 to 2 hours in the refrigerator. While shrimp is marinating, soak the bamboo skewers in water to prevent them from catching fire while grilling. Seed and trim the sweet red peppers, jalapeno peppers and onions and cut each one in half. Blanch them in boiling water for 2-3 minutes until softened. (If using canned jalapeno peppers, skip the blanching.) Drain, and run them under cold water to stop the cooking process. (Blanching the vegetables will help them cook at the same speed as the shrimp; otherwise, by the time the vegetables are cooked through, the shrimp will be overdone.) Cut the red pepper and onion into 1-inch chunks. Seed the jalapenos (if using fresh) and cut them into 1-inch x 1/2-inch slivers. Remove the shrimp from the marinade; transfer the marinade to a small bowl and reserve it for basting the skewers. Cut the underside of shrimp lengthwise down the center, being careful not to cut all the way through, and insert one strip of jalapeno pepper inside of it. Wrap shrimp with a slice of bacon and repeat until all of the shrimp are filled and wrapped; set aside. Thread each skewer with a piece of pepper, then onion, bacon-wrapped shrimp lengthwise and pineapple, making sure the bacon and shrimp is secured on the skewer. Repeat the layers until 6 pieces of shrimp are on each skewer. Oil the grill to prevent the kabobs from sticking. Heat grill to medium-hot. Grill kabobs about 5 minutes on one side; brush with the leftover marinade. Turn and cook about 5 minutes more or until shrimp and bacon are cooked. Watch carefully to prevent any flair-ups that may occur from the bacon fat dripping.

Number of Servings: Makes 4 servings (6 pieces of shrimp each)

Notes from the Cook: Serve this over Spanish Rice and top with a grilled corn and black bean salsa. Garnish with snipped cilantro.