Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill.
8 ounces unpeeled, large fresh shrimp
8 ounces grouper fillets, cut into 1-inch pieces
8 ounces salmon fillets, cut into 1-inch pieces
4 ounces fresh snow peas
1 large red bell pepper, cut into 1-inch pieces
1/2 pineapple, peeled, cored, and cut into 1-inch wedges
1 tablespoon grated lime rind
1/4 cup fresh lime juice
1/4 cup tequila
3 tablespoons orange juice
2 teaspoons minced green onions
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: lime wedges
How to Make It
Peel shrimp, leaving tails on; devein, if desired.
Coat 12-inch metal skewers with cooking spray. Alternately thread shrimp, grouper, salmon, snow peas, bell pepper, and pineapple on skewers. Place kebabs in a shallow dish.
Combine lime rind and next 7 ingredients in a small bowl; pour over kebabs. Cover and marinate in refrigerator 1 hour, turning occasionally.
Remove kebabs from marinade. Grill, with lid closed, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until fish flakes with a fork. (During grilling, baste occasionally with marinade.)