Tequila Lime Shrimp with Mixed Vegetables

Serves 4

For the Shrimp

• 8 bamboo skewers, soaked in hot water for one hour
• 38 jumbo shrimp, size 21-25, peeled and deveined
• 1 lime, zested and juiced
• 1 Tablespoon tequila
• 1/4 cup extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1 large clove garlic, minced

For the Mixed Vegetables

• 1/2 pound sugar snap peas
• 1 small zucchini, thinly sliced on the diagonal
• 4 medium carrots, thinly sliced on the diagonal
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 4 mint leaves, finely chopped
• salt and pepper to taste

Directions

Place the bambo skewers in hot water for at least one hour. This will help to keep them from burning on the grill. If you are using frozen shrimp, defrost them,and remove the shells. Early in the day heat the 1/4 cup of extra virgin olive oil over medium heat in a small skillet. Add the 1/4 teaspoon of red pepper flakes and the mince garlic. Remove the pan from the heat and let the mixture cool. You just want to infuse the oil with the red pepper and garlic flavors. About 15 minutes before preparing the shrimp on the grill, mix the olive oil mixture with the juice of the lime,tequila and the grated lime zest. Whisk the mixture and pour it over the shrimp. Let it sit for 10 minutes and them place the shrimp on the skewers. I put 5 shrimp on each of the skewers.

Prepare the vegetables. Heat one tablespoon of extra vurgin olive oil in a large skillet over medium high heat. Add 1/4 teaspoon of red pepper flakes. Add the vegetables all at one time. Stir them in the pan cooking for about 5 minutes. Add salt and pepper to taste. Remove the vegetables from the heat. Add the chopped mint and set the pan aside until the shrimp is cooked.

Cook the shrimp on the grill, approximately 3 minutes per side. Don't over cook. Shrimp cooks very quickly.

Divide the vegetables among the plates. Top with the shrimp skewers. Serve and enjoy.