In a large glass bowl mix the lime juice, minced garlic, chopped shallots, cumin, tequila. Add salt and pepper.

Slowly add in olive oil and sugar or honey and whisk together.

If making in advance, add to airtight container or cover and put in refrigerator.

Add shrimp to the glass bowl with marinade.

Mix and coat shrimp generously.

Cover the glass bowl with lid or plastic wrap.

Place entire bowl in the fridge to marinate for 3-4 hours.

(Note: Glass is the preferred container for such a high-acid marinade.)

Grill ShrimpIf using skewers, spear the shrimp, preferably lengthwise so each shrimp is “woven” onto the skewer. Leave a small bit of space between each shrimp for heat to access all sides. If using a grill basket, spray the basket bottom with nonstick grilling spray (outside and not where the spray can get on your floor, causing it to become slick) and add shrimp to the basket.

Preheat grill to 375F or medium-high.

Grill raw extra-large shrimp for 3 minutes per side. Cooked shrimp only need reheated, about 1 minute total. Raw and Cooked shrimp with peel on may take an additional minute of heating.

Use a pastry brush to add mop shrimp with extra marinade in the first minute of cooking.

Serve shrimp while warm.