Serves 4

24 large fresh shrimp, peeled
Juice of 3 limes
3 shots Santo Blanco Tequila
2 cloves garlic, minced
2 jalapeño chiles, chopped
¼ cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
2 tablespoons peanut oil

1. Mix all the ingredients except for the peanut oil in a large bowl; cover and marinate in the refrigerator for at least 30 minutes.

2. Heat the oil in a skillet or wok. Strain the shrimp and reserve the marinade. Throw the shrimp into the hot pan and cook them fast, just until they start turning pink. Remove the shrimp and set them aside. Pour the marinade into the pan and simmer until the liquid reduces by half. Return the shrimp to the pan and simmer until they’re cooked through, about 3 minutes. Serve over rice.