Zesty and flavorful Margarita Grilled Shrimp Skewers marinated in a tangy lime and tequila marinade, perfect for a light summer meal or appetizer.

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1 pound large shrimp, peeled and deveined
1/4 cup lime juice (freshly squeezed)
2 tablespoons tequila
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Wooden or metal skewers (if using wooden, soak them in water for 30 minutes before grilling)

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In a medium bowl, whisk together lime juice, tequila, olive oil, garlic, honey, chili powder, cumin, smoked paprika, salt, and pepper to create the marinade.
Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15-30 minutes, allowing the shrimp to marinate.
Preheat the grill to medium-high heat and lightly oil the grill grates.
Thread the shrimp onto the skewers, making sure to leave a little space between each shrimp.
Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque, brushing with some of the leftover marinade during grilling.
Once cooked, remove the shrimp from the grill and discard the used marinade.
Garnish with freshly chopped cilantro and serve immediately with lime wedges or a side of rice or salad.

For extra flavor, serve with a side of margarita dipping sauce or a fresh salsa.
These shrimp can also be broiled in the oven if grilling is not an option.
Feel free to adjust the level of spice by increasing or decreasing the chili powder.