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 kebabs and sprinkle them lightly with salt.
Grill kebabs 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 kebabs the same amount of time, turning once midway.
When done, sprinkle kebabs 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. About 2+1/4 dozen kebabs.
1/2 cup tequila
1/4 cup fresh lime juice
1 1/2 ounces orange juice concentrate -- thawed
2 teaspoons vegetable oil
1 1/2 pounds medium shrimp -- peeled and deveined
soaked bamboo skewers
3 fresh jalapenos -- cut as directed
1 large red bell pepper -- cut
into 1/2-inch squares
minced fresh cilantro