1 teaspoon bottled chipotle sauce (such as Tabasco)
2 garlic cloves, minced
24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds)
8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes
1/2 teaspoon salt
6 tablespoons minced fresh cilantro, divided
4 lime wedges
How to Make It
Prepare rice according to package directions.
Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.
Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.
Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.