MEXICAN SHRIMP KABOBS

1/2 cup olive oil

1/2 cup chili sauce

1/4 cup tequila

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground red pepper

2 pounds large shrimp, peeled and deveined

Non-stick spray coating

1. In a bowl or in a plastic bag set in a bowl, combine olive oil, chili sauce, tequila, garlic, salt and red pepper. Rinse shrimp; drain. Add to marinade. Cover; marinate in refrigerator for 2 to 6 hours.

2. Spray grill with non-stick spray coating before lighting fire. Thread shrimp onto eight 10- to 12 inch skewers, allowing 1/4 inch between each.

3. Grill the shrimp over medium-hot coals for 6 to 8 minutes, turning once, till the shrimp become opaque. Serves 8.

Note: To test for medium-hot heat, you should be able to hold your hand over the heat at food height for 3 seconds before having to pull away.