Ingredients:

1 1/2 pounds large shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup tequila
1/4 cup water
1/4 cup finely chopped onion
1 tablespoon olive oil
1 teaspoon salt
3 cups cooked rice

Methods:

1. Place shrimp in a shallow glass dish.Combine lime juice, tequila, water, onion, olive oil and salt in a small bowl. Pour over shrimp and toss until evenly coated. Marinate, stirring occasionally, for 10 minutes.
2. Preheat grill.
3. Remove shrimp from marinade (reserving marinade), and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice.Transfer marinade to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes set aside.
4. Coat grill rack with vegetable cooking spray.Place kabobs on rack 4 to 6 inches over medium-hot coals.Grill, turning once, until shrimp turn pink, about 3 minutes on each side.Remove shrimp from skewers and arrange over rice.Spoon boiled marinade over shrimp.Garnish with lime slices, if desired.