Grilled Texas Shrimp 1/4 cup vegetable oil 1/4 cup tequila 1/4 cup red wine vinegar 2 tablespoons Mexican lime juice 1 tablespoon ground red chiles 1/2 teaspoon salt 2 cloves garlic, finely chopped 1 red bell pepper, finely chopped 24 large raw shrimp, peeled and de-veined (tails left on) Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings. NOTE: If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.