Margarita Shrimp

1 1/2 pounds large shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup tequila
1/4 cup water
1/4 cup finely chopped onion
1 tablespoon olive oil
1 teaspoon salt
3 cups cooked rice

Place shrimp in a shallow glass dish. Combine lime juice, tequila, water, onion, olive oil and salt in a small bowl. Pour over shrimp and toss until evenly coated. Marinate, stirring occasionally, for 10 minutes.

Preheat grill.

Remove shrimp from marinade (reserving marinade), and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes; set aside.

Coat grill rack with vegetable cooking spray. Place kabobs on rack 4 to 6 inches over medium-hot coals. Grill, turning once, until shrimp turn pink, about 3 minutes on each side. Remove shrimp from skewers and arrange over rice. Spoon boiled marinade over shrimp. Garnish with lime slices, if desired.

Makes 6 servings.