INGREDIENTS

4 jalapeño peppers, seeded and cut into 3⁄4-inch pieces

2 garlic cloves, minced

1/4 cup bourbon whiskey

1/4 cup fresh cilantro leaves plus additional for garnish (optional)

1/4 cup olive oil

2 tablespoons honey

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1-1/4 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary

4 (8-inch) wooden skewers

Lime wedges for serving (optional)

INSTRUCTIONS

• Prepare outdoor grill for direct grilling over medium-high heat. In blender, purée 1 jalapeño, garlic, bourbon, cilantro, oil, honey, lime juice and 1/4 teaspoon salt 1 minute or until smooth. Makes about 3/4 cup.

• Place shrimp and remaining 3 jalapeños in large zip-top plastic bag; pour half the bourbon mixture over shrimp. Seal bag, pressing out excess air; gently massage and let stand 20 minutes. Soak skewers in water 20 minutes.

• Remove shrimp and jalapeños from marinade; discard marinade. Alternately thread shrimp and jalapeños onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until shrimp turn opaque throughout and lightly charred, basting occasionally with remaining bourbon mixture and turning once. Sprinkle skewers with remaining 1/4 teaspoon salt; serve with lime wedges garnished with cilantro, if desired.

Calories 334, Fat 16g, Saturated Fat 2g, Cholesterol 244mg, Sodium 586mg, Carbohydrates 10g