Mexican Shrimp Kabobs

For marinade, in a bowl or in a plastic bag set in a bowl, combine olive oil, chili sauce, tequila, garlic, salt, and red pepper. Rinse shrimp; pat dry. Add to marinade. Cover; marinate in refrigerator for at least 2 hours or up to 6 hours, stirring occasionally.

Spray the rack of an uncovered grill with cooking spray before lighting coals. Drain shrimp, discarding marinade. Thread shrimp onto eight 10- to 12-inch metal skewers, allowing 1/4 inch between each.

Grill the shrimp over medium-hot coals* for 6 to 8 minutes or until the shrimp become opaque, turning once. Makes 8 servings.