Margarita Kabobs

Margarita Kabobs

1-1/4 pounds fresh or frozen jumbo shrimp in shells and/or 1 pound
skinless, boneless chicken breasts or thighs
1 large red or green sweet pepper, cut into bite-size pieces
1 medium red onion, cut into wedges
1 cup orange marmalade
1/3 cup lime juice
1/4 cup tequila (optional)
2 tablespoons cooking oil
2 tablespoons snipped fresh cilantro
2 cloves garlic, minced
6 1/2-inch-thick slices peeled fresh pineapple

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails
intact. Rinse shrimp and pat dry. Cut chicken, if using, into 1-inch
chunks. Thread shrimp and/or chicken, sweet pepper, and onion onto
six 10- to 12-inch skewers.

For sauce: In a small saucepan stir together the marmalade, lime
juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook
and stir just until marmalade is melted. Divide mixture in half.

Grill kabobs on a greased rack of an uncovered grill directly over
medium coals for 10 to 12 minutes or until shrimp turn pink or
chicken is done, turning once. Add pineapple to grill rack and brush
kabobs and pineapple with 1/2 of the sauce mixture during the last 5
minutes of grilling. Turn pineapple once during the last 5 minutes of
grilling.

4. Pass remaining half of sauce with kabobs and pineapple. Makes 6
servings.