As I am not a shrimp fan ....this seems like a waste of booze....but that's just me..... I suppose you could combine the tequila/lime juice/pepper mixture into some kind of "hot" margarita - But who wants a margarita tasting like shrimp?? ....probably the same person eating the tequila shrimp ... I am sure Rael would have suggestions.. P. -----Original Message----- From: owner-chile-heads@globalgarden.com [mailto:owner-chile-heads@globalgarden.com] On Behalf Of Mary-Anne Durkee Sent: Wednesday, August 23, 2006 2:39 PM To: Chilehead Subject: [CH] Steve's Grilled Tequila Lime Shrimp 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.