24peeled and deviened jumbo shrimpapproximately 1 lbs
salt and pepperto taste
3tbspchopped fresh cilantro
In a large bowl, combine oil, tequila, zest of a lime, chili powder, and prepared garlic. Add shrimp and toss together. Cover and let sit in the refrigerator for 15-30 minutes.
While you are waiting, soak bamboo skewers in water.
Take the shrimp out of the marinade and thread them onto the skewers, 4 per skewer.
Pour the remaining marinade in a small sauce pan and add the juice of one lime to it and place over medium high heat. Once sauce is boiling, continue to cook for 5 minutes, stirring often. Stir in the butter until it has melted and sauce has thickened.
While the sauce is cooking, heat the grill over high heat and spray grates with cooking spray. Once the grill is hot, grill the shrimp for 3-4 minutes per side until shrimp are pink and opaque.
Take shrimp off of the grill and place on a platter. Brush sauce over shrimp and garnish with cilantro.
Nutrition information is for 1 skewer (4 shrimp).
Serving: 1skewer | Calories: 181kcal | Total Carbs: 2g | Protein: 16g | Fat: 10g | Net Carbs: 2g