If you marinate it in something that is acidic, like lime for example, the shrimp will begin "cooking". The proteins of the shrimp will actually start changing as a reaction to the citric acid. That's how Ceviche is made. Keep the marinading process down to about 30min to 1hour so you don't end up cooking your shrimp before it even hits the grill. Let's begin shall we? 
The Marinade: So we're going to start out by making our marinade. Correction ... we're going to start off by making a drink out of one of the marinade ingredients. It's been upwards of 100 degrees for 3 days in a row here in Oregon and that is very rare. We're all hot and miserable right now and what better way to cool off then a nice blended Margarita. So to start off there ...
Margarita: 1cup Ice 1 shot tequila 3 shots margarita mix blend & drink Now we make our marinade
Marinade: 2 shots tequila 1/4 lime 1 teaspoon salt 1 pinch pepper Mix all the ingredients in a large flat bowl or 9" x 9" baking pan. You want the marinade to only cover the bottom half of the shrimp when you lay them on their side.
Shrimp Preparation: Depending on how you get your shrimp will determine what prep you need to do ... once again use Sumo's Gulf Shrimp post and just pop back here once your shrimp is prepped. Wash your hands and make another drink! It's hot outside and you need some ice cool refreshment!
Marinading Instructions: I used 1.5lbs of shrimp ( there were 20 shrimp in that) Now that we have that last step out of the way we want to take the prepped shrimp and place them on their side so that half of them are in the marinade and half are not. This will help keep them from "cooking" (please notice the use of parentheses, this means that we're not actually cooking but are "cooking". There's a big difference there ... I just can't explain it ... you either get it or you don't) too soon. Set a timer for 15 minutes and then come back and flip the shrimp so the other side is now in the juices. The reason I do not use enough marinade to cover the entire batch of shrimp all at once is because that's a lot of tequila! Unless you are into drinking tequila that has had raw shrimp sitting in it for 30min (So gross if you do ... come to think of it I am sure my brother would drink it if I dared him ... I know what I am making for my brother next time he comes into town!) you don't need to waste anymore of it ... just flip it after 15 minutes.
The Grill Prep: Check out my guide to grilling here
The Veggie Kebabs: 1 yellow squash 1 zucchini 3 crimini mushrooms (crimini mushrooms are just immature portabello mushrooms, I only had to send them to time out once for misbehaving ... OK I didn't even laugh at that attempt at humor) We've been eating a lot of tomatoes around here for some reason so I decided to skip those on the skewers this time around. For this one I used squash, zucchini, and mushrooms. I cut them all into 1/3" thick pieces and ran them through with the bamboo skewers. These I threw on the grill a few minutes before the shrimp because they will take a bit longer to cook. They are going to be done when the squash and zucchini are starting to get translucent (see through ... why didn't I just say see through? Well because that's not exactly what I mean.).
In regards to flameyness but Sumo has asked me to "LET IT *$&#@^%! GO ALREADY" So I will ... eventually) Once cooked turn off the heat and either move them to a cooler part of the grill or move them to the warming rack for a few minutes to let them rest before serving so you get the juices in every bite. Serve and Enjoy. No I didn't make any other side dishes this time around because it is stinking hot and I didn't want anything else to increase the density of the meal.
f you marinate it in something that is acidic, like lime for example, the shrimp will begin "cooking". The proteins of the shrimp will actually start changing as a reaction to the citric acid. That's how Ceviche is made. Keep the marinading process down to about 30min to 1hour so you don't end up cooking your shrimp before it even hits the grill. Let's begin shall we?
The Marinade: So we're going to start out by making our marinade. Correction ... we're going to start off by making a drink out of one of the marinade ingredients. It's been upwards of 100 degrees for 3 days in a row here in Oregon and that is very rare. We're all hot and miserable right now and what better way to cool off then a nice blended Margarita. So to start off there ...
Margarita: 1cup Ice 1 shot tequila 3 shots margarita mix blend & drink Now we make our marinade
Marinade: 2 shots tequila 1/4 lime 1 teaspoon salt 1 pinch pepper Mix all the ingredients in a large flat bowl or 9" x 9" baking pan. You want the marinade to only cover the bottom half of the shrimp when you lay them on their side.
Shrimp Preparation: Depending on how you get your shrimp will determine what prep you need to do ... once again use Sumo's Gulf Shrimp post and just pop back here once your shrimp is prepped. Wash your hands and make another drink! It's hot outside and you need some ice cool refreshment!
Marinading Instructions: I used 1.5lbs of shrimp ( there were 20 shrimp in that) Now that we have that last step out of the way we want to take the prepped shrimp and place them on their side so that half of them are in the marinade and half are not. This will help keep them from "cooking" (please notice the use of parentheses, this means that we're not actually cooking but are "cooking". There's a big difference there ... I just can't explain it ... you either get it or you don't) too soon. Set a timer for 15 minutes and then come back and flip the shrimp so the other side is now in the juices. The reason I do not use enough marinade to cover the entire batch of shrimp all at once is because that's a lot of tequila! Unless you are into drinking tequila that has had raw shrimp sitting in it for 30min (So gross if you do ... come to think of it I am sure my brother would drink it if I dared him ... I know what I am making for my brother next time he comes into town!) you don't need to waste anymore of it ... just flip it after 15 minutes.
The Grill Prep: Check out my guide to grilling here
The Veggie Kebabs: 1 yellow squash 1 zucchini 3 crimini mushrooms (crimini mushrooms are just immature portabello mushrooms, I only had to send them to time out once for misbehaving ... OK I didn't even laugh at that attempt at humor) We've been eating a lot of tomatoes around here for some reason so I decided to skip those on the skewers this time around. For this one I used squash, zucchini, and mushrooms. I cut them all into 1/3" thick pieces and ran them through with the bamboo skewers. These I threw on the grill a few minutes before the shrimp because they will take a bit longer to cook. They are going to be done when the squash and zucchini are starting to get translucent (see through ... why didn't I just say see through? Well because that's not exactly what I mean.).
in regards to flameyness but Sumo has asked me to "LET IT *$&#@^%! GO ALREADY" So I will ... eventually) Once cooked turn off the heat and either move them to a cooler part of the grill or move them to the warming rack for a few minutes to let them rest before serving so you get the juices in every bite. Serve and Enjoy. No I didn't make any other side dishes this time around because it is stinking hot and I didn't want anything else to increase the density of the meal.
