Tequila-Lime Shrimp With Cilantro Rice

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3/4 cup instant brown rice

2 tablespoons tequila

1 tablespoon fresh lime juice

2 teaspoons olive oil

1 teaspoon bottled chipotle sauce (such as Tabasco)

2 garlic cloves, minced

24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds)

8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes

Vegetable oil

1/2 teaspoon salt

6 tablespoons minced fresh cilantro, divided

4 lime wedges

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