Margarita Surf and Teriyaki Turf ? Jo Ann Brown Zillman

1/2 cup tequila 1/4 cup fresh lime juice 3 ounces frozen orange juice concentrate (from a 6- ounce can) 2 teaspoons vegetable oil1 1/2 pounds large shrimp, peeled and deveined 1/2 cup fresh tangerine juice ¼ cup soy sauce 5 teaspoons sugar 1 teaspoon dry sherry 1 minced garlic clove 1/8 teaspoon five-spice powder 1 pound top sirloin steak, sliced across the grain in 1/4-inch thick strips 1 large yellow pepper, cut in chunks 1 large red pepper, cut in chunks Kosher salt Fresh cilantro, minced Lime wedgesSoak 16 to 20 bamboo skewers in water for 1 hour. Heat gas or charcoal grill to high.In a non-reactive bowl, combine tequila, lime juice, orange juice concentrate and vegetable oil; add shrimp and refrigerate 30 minutes to 3 hours. In another non-reactive bowl, combine tangerine juice, soy sauce, sugar, sherry, garlic and five-spice powder. Add steak strips and refrigerate 30 minutes to 3 hours.Drain marinade from shrimp. Thread onto skewers alternately with yellow and red pepper chunks; sprinkle with salt. Grill uncovered over high heat 1 to 2 minutes per side until shrimp are just opaque with light brown edges. When done, sprinkle with cilantro and serve with lime wedges.Drain beef and discard marinade. Thread beef on skewers and grill uncovered on high heat for 2 to 3 minutes per side, until edges are singed.Serves eight to 10.Nutrition values per serving: 170 calories, 4 g fat (1 g saturated), 14 g carbohydrates, 1 g fiber, 20 g protein, 111 mg cholesterol, 528 mg sodium.