Spicy Mexican shrimp skewers

Ingredients

• 1/2 cup (125 mL) tequila (or omit if you prefer)
• 1/4 cup (50 mL) canola oil
• 1/2 tsp (2 mL) freshly ground black pepper
• 1/2 tsp (2 mL) ground cumin
• 3 cloves garlic, finely minced
• 1 tbsp (15 mL) red pepper flakes
• 1/2 tsp (2 mL) smoked paprika
• 2 tsp (10 mL) chili powder or ancho chili powder
• 1/4 cup (50 mL) fresh lime juice
• 1 tsp (5 mL) lime zest, minced
• 1/3 cup (75 mL) chopped cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 1 1/2 lb (750 g) medium shrimp
• bamboo skewers soaked in water overnight

Directions

1. In non-reactive bowl (plastic or glass), combine all ingredients except for shrimp.
2. In heavy, resealable plastic bag, place marinade and shrimp, turning bag over a few times and refrigerate about 1 to 2 hours.
3. Remove shrimp, discard marinade and skewer.
4. Place on hot grill and barbecue for 5 to 6 minutes, turning over, or until they are opaque and tender.

Tips: Use the freshest chili powder as possible as its aroma decreases with age. Shrimp may be grilled under a broiler instead of on the barbecue

Nutritional info per serving (1 of 6)

• Calories 113
• Protein 16 g
• Total fat 3 g
  Saturated fat 0 g
  Cholesterol 143 mg
• Carbohydrates 2 g
  Fibre 0 g
  Total sugars 0 g
  Added sugars 0 g
• Sodium 546 mg
• Potassium 138 mg