2 pounds peeled and deveined larger shrimp (16/20′s or 20/25′s will work best)
1 each red, green, and orange bell peppers, sliced into rounds
1 medium red onion, sliced into rounds
½ cup extra virgin olive oil
¼ cup fresh cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon Mexican oregano
1 teaspoon red pepper flakes
2 teaspoons salt
½ teaspoon ground black pepper
3 tablespoons frozen limeade concentrate
¼ cup tequila
½ cup bottled clam juice
Flour or corn tortillas, for serving
Grilled limes, for serving
Salsa, for serving
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Extras:
Grill grid and or skewers
Instructions
Place peeled and deveined shrimp in a large shallow bowl and place the pepper and onion rings on a baking sheet. Wrap groups of five tortillas in foil.
Stir together the olive oil, cilantro garlic, oregano, red pepper flakes, salt and pepper. Measure out 3 tablespoons and drizzle over the vegetables and toss to coat. Stir in the limeade, tequila, and clam juice into the remaining cilantro mixture and pour over the shrimp; mix together so that the shrimp are coated. Cover and marinate in refrigerator for 30 minutes to 2 hours.
Preheat grill (and grid, if using) to direct medium-high heat. If using skewers, thread them now. Make sure grates and grid are brushed clean and well-oiled.
Grill onions and pepper until soft; about 5 to 6 minutes, turning often. Transfer to a serving platter and cover with foil to keep warm. Close the grill cover and wait a couple minutes to allow the grill to heat back up. Once heated, re-oil the grates or grid. Add the packets of tortillas to the grill to heat; turn every couple minutes until heated through. At the same time, place the shrimp on grill and cook for 2 to 3 minutes per side (depending on the size) or until the shrimp are opaque; do not overcook. Transfer shrimp to serving platter. Serve hot with warmed tortillas, grilled limes, and salsa.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/drunken-shrimp-fajitas/