This has become a favourite of ours and it is silly-easy. Last time Steve made it he used Pickled Serranos and we liked it better! mary-anne Steve's Grilled Tequila Lime Shrimp 1 pound large shrimp, raw, in shell 1 cup good quality Tequila 1 cup fresh lime juice 1 - 7 oz. can sliced, pickled Jalapeno peppers (including juice) 2 Tbl. fresh minced garlic ½ cup olive oil Long bamboo skewers Method: Butterfly shrimp and de-vein if necessary. Combine all ingredients with shrimp in a re-sealable plastic bag or non-reactive bowl covered with plastic wrap. Marinate, refrigerated for 1 – 2 hours. While marinating, soak skewers in water. Skewer shrimp crosswise (through the center of the body), 4 – 6 to a skewer. Bar-B-Que until pink, turning once. If possible, grill over a fire with some flavorful wood chips (Hickory, Apple, Pecan, etc.) to give the shrimp a smoky overtone.