Tequila Shrimp Kebabs
Low Carb Recipe
Tequila Shrimp Kebabs with shrimp, red bell pepper, onions and mushrooms marinated in tequila, lemon juice and Tabasco. The shrimp are wrapped in bacon then skewered with the vegetables and grilled.
2 pounds shrimp
1 green bell pepper
1 red bell pepper
8 mushroom caps
1/4 yellow onion
8 slices bacon
2 tablespoons tequila
2 tablespoons oil
1 tablespoon lime juice
Tabasco sauce, to taste
Remove shells from shrimp. De-vein if needed. Mix tequila, lime juice, oil and Tabasco.
Cut peppers and onions into 1-1/2-inch squares. Marinate shrimp, mushrooms, peppers and onions for at one hour in refrigerator.
Wrap a piece of bacon around each shrimp. Skewer, alternating items.
Grill for six minutes (three minutes per side). Baste with marinade as needed. If mushrooms break while being skewered, wrap them in bacon too.
Did You Know?
The U.S. Territory of Guam is the world's largest per capita consumer of Tabasco sauce, according to the McIlhenny Company. Some people say that Guamanians acquire a passion for hot sauce in the cradle, when mothers lace their babies' bottles with Tabasco. True or not, that story started because those Pacific islanders consume the equivalent of almost two 2-ounce bottles of Tabasco sauce per person each year, a feat unmatched in any other country on Earth.
Calories 641; Protein 53g; Total Fat 43g; Sodium 748mg; Cholesterol 383mg; Carbohydrates 8g; Fiber 2g