Preparation / Directions:
CUT each jalapeno into 8 small pieces
Prepare marinade, combining ingredients in a small bowl. Place shrimp in a plastic bag or shallow dish, pour marinade over them and refrigerate for 30 minutes.
Fire up grill, bringing temperature to high (1 to 2 seconds with the hand test).
While grill heats, drain shrimp, discarding marinade. Skewer shrimp with jalapenos and bell pepper pieces, avoiding crowing. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces. Assemble remaining kabobs and sprinkle them lightly with salt.
Grill kabobs uncovered over high heat for 1-1/2 to 2 minutes per side, until shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook kabobs the same amount of time, turning once midway.
When done, sprinkle kabobs lightly with cilantro and serve them hot, with lime wedges for squeezing.
VARIATION from serving the shrimp on the skewer, the Jamisons sometimes pile them in margarita glasses with salted rims and lime wedges.
Makes about 30 dozen kabobs.
Note: [editor] use green bell pepper in place of jalapeno for non-chili-heads.
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