Grilled Shrimp and Fruit Kebobs

1 lb. of uncooked shrimp, peeled and deveined, size 25(rinsed and dried)
1 cup fresh pineapple chunks
1 mango, cut into medium chunks
1 large red bell pepper, cut into chunks
2 tablespoons cilantro, chopped
2 tablespoons honey
1/4 cup tequila or sub extra 2 tablespoons orange juice and 2 tablespoons lime juice
2 teaspoons lime zest
1/4 cup fresh lime juice
1 teaspoon orange zest
1/4 cup fresh orange juice
1 clove garlic, minced
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon avocado oil
limes wedges for garnish
6 - 10 inch wooden skewers, soaked in water for 30 minutes

In a medium bowl, combine the honey, tequila, lime zest and juice, orange zest and juice, the minced garlic and the hot sauce, whisk well. Measure out 1/4 cup of marinade to set aside to drizzle on later. Add shrimp to remaining marinade and submerge all shrimp. Marinate 15-20 minutes. Do not marinate longer as the juice with "cook" the shrimp.
Remove skewers from water and pat dry. Alternate sliding ingredients onto skewer. Start with one shrimp, then pineapple, red pepper, shrimp, then mango, then red pepper, etc. ending with a mango.
Preheat grill pan or grill to medium-high. Make sure to turn on vent fan if using indoor grill pan. Coat grill pan or grill rack with avocado oil. Place skewers onto grill and season with salt and pepper. Cook each side 4 minutes or until shrimp is pink and cooked all the way through.
Remove the cooked skewers to a platter and drizzle with 1/4 cup reserved marinade. Sprinkle with chopped cilantro and serve with rice or quinoa and lime wedges.

Nutrition Information