Margarita marinade
1/2 cup tequila
1/4 cup fresh lime juice
one-half 6-oz can frozen orange juice concentrate, thawed
2 tsp vegetable oil
1-1/2 lb medium shrimp, peeled
3 fresh jalapeños, each cut into 8 small pieces
1 large red bell pepper, cut into 1/2-inch squares
kosher salt
minced fresh cilantro
lime wedges
Prepare the marindae, combining the ingredients in a small bowl. Place the shrimp in a plastic bag or shallow dish, pour the marinade over them, and refrigerate for 30 minutes.
Fire up the grill, bringing the temperature to high. While the grill preheats, drain the shrimp, discarding the marinade. Skewer the shrimp with the jalapeños and bell pepper peices, avoiding crowding. Slide one end of the first shrimp on a skewer, add a piece of jalapeño and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeño and bell pepper pieces. Assemble the remaining kebobs and sprinkle them lightly with the salt.
Grill the kebobs uncovered over high heat for 1-1/2 to 2 minutes per side, until the shrimp are just opaque with lightly browned edges. The jalapeño and bell pepper should remain a bit crisp. If grilling covered, cook the kebobs the same amount of time, turning once midway.
When done, sprinkle the kebobs lightly with cilantro and serve them hot, with lime wedges for squeezing. As a variation from serving the shrimp on the skewer, pile the shrimp in margarita glasses with salted rims and lime wedges.