Grilled Texas Shrimp
¼ cup vegetable oil
¼ cup lime juice
¼ cup red wine vinegar
2 T lime juice
1 T ground red chilies
½ tsp salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and deveined (leave tails intact)
Mix all ingredients except shrimp in shallow glass or plastic dish; gently stir in shrimp. Cover and refrigerate 1 hour.
Remove shrimp from marinade; reserve marinade. Thread 4 shrimp on each of six 8-inch metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in non-aluminum saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.