Ingredients:

-3/4 cup instant brown rice
-2 tablespoons tequila
-2 tablespoons fresh lime juice
-2 teaspoons olive oil
-1 teaspoon Tabasco chipotle sauce
-2 garlic cloves, minced
-24 large shrimp, peeled and deveined, with tails on
-8 bamboo skewers, soaked in cold water for 15 minutes
-1/2 teaspoon salt
-6 tablespoons minced fresh cilantro, divided
-8 lime wedges

1. Prepare rice according to package directions
2. Prepare grill
3. Combine tequila, lime juice, olive oil, chipotle sauce and garlic in a medium bowl
4. Add shrimp; toss to coat, and let stand for 10 minutes
5. Thread 3 shrimp onto each skewer, reserving remaining marinade
6. Coat grill with oil; place skewers on grill
7. Cover and cook on medium-high heat 5 minutes
8. Brush with remaining marinade
9. Turn skewers; brush again
10. Cover and grill 4 more minutes
11. Meanwhile, transfer the rice to a medium bowl; stir in slat and 4 tablespoons cilantro
12. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro
13. Serve with lime wedges