Grilled texas shrimp

Ingredients:

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined

Preparation:

Mix all ingredients except shrimp in shallow glass or plastic dish.
Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp on each of six (8-inch) metal skewers.
Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a nonreactive saucepan.
Reduce heat to low.
Simmer uncovered until bell pepper is tender, about 5 minutes.
Serve with shrimp.