This grilled shrimp from the June 2010 issue of Everyday Food is quick to make and bursts with flavour from the citrus juices, tequila and jalapeno.

Shrimp in tequila-citrus marinade

You don’t even need a grill for this recipe – a ridged or regular cast-iron pan would work just as well. If you use bamboo skewers on a grill, remember to soak them for at least 30 minutes so they won’t burn up.

Tequila-grilled shrimp kabobs

To avoid additives and preservatives in this recipe, use fresh juice; the concentrates usually contain sodium benzoate. I served these luscious shrimp kabobs with grilled vegetables.

Ingredients:

1 pound large shrimp, peeled and deveined

1/4 cup silver or white tequila

1/4 cup lime juice (from about 3 limes)

1/4 cup fresh orange juice (from 1 orange)

Coarse salt and ground pepper

1 jalapeno, seeded and minced

Lime wedges (for serving)

Preparation:

In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges. Serves 4.

From the June 2010 issue of Everyday Food