Cyndi's Spicy Skewered Shrimp

I've been out of town recently, to the sunny, hot, and smoky Bay Area. It was a lovely trip and we saw lots of old friends and family. One evening we grilled at our friend's Paul and Cyndi's and she made these wonderful shrimp. Here is what she did:

Take alot of fresh tiger shrimp, or previously frozen but thawed. They must be of good size to go on the skewers later. Peel and clean the shrimp. Place in a large plastic zipper bag.

In a small bowl mix 1/4 to 1/2 cup chili powder with a little Tequila Liquor, or other alcohol of your choice. Add just enough to make a runny paste consistency.

Pour the paste over the top of the shrimp in the plastic bag. Shake and smoosh around in the bag until all the shrimp are coated. Leave in the bag for 1/2 hour or more.

Place 5 or 6 shrimp on bamboo skewers that have been soaked in water for a while. This way they won't burn. Place skewers on the grill and lightly brown. They cook fast so only do a few minutes on each side. These are very yummy, not too spicy, but with a little kick. The sweetness of the shrimp comes through.