Source of Recipe
From "Martha's American Food" by Martha Stewart
"Here, jalapeños, ubiquitous in kitchens throughout the Southwest, lend their fiery heat to a refreshingly simple starter. Gulf shrimp, Texas's claim to seafood fame, is the real star of this dish, with diced jalapeños serving as a mere (but requisite) garnish; before a brief session on the grill, the shrimp are marinated in a mixture of citrus juice and tequila, also the makings of a welcome chaser."
List of Ingredients
◦ 1 pound large shrimp, peeled and deveined
◦ ¼ cup (2 fluid ounces) tequila
◦ ¼ cup fresh lime juice (from 2 to 3 limes), plus wedges for serving
◦ ¼ cup fresh orange juice
◦ Coarse salt and freshly ground pepper
◦ Vegetable oil, for grill
◦ 1 jalapeño chile, halved lengthwise, ribs and seeds removed, minced
In a medium nonreactive bowl, stir together shrimp, tequila, and both juices; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
Heat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grates for just 3 to 4 seconds.) Lightly oil hot grates. Remove shrimp from marinade, letting excess drip off; discard marinade. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and sprinkle with jalapeño.
Serve shrimp with lime wedges.