• 2 tablespoons tequila
• 1 tablespoon triple sec or orange juice
• 2 tablespoons lime juice
• 3 tablespoons vegetable oiI
• 1⁄2 teaspoon freshly ground black pepper
• 1 1⁄2 pounds raw medium to large shrimp, peeled
• 1 teaspoon coarse kosher or sea salt
• 8 6-to-8-inch flour tortillas
• 2 small ripe qvocados, sliced just before serving
• Chopped tomatoes
• Chopped red. onion or scallion
• Sour cream
• Chopped fresh cilantro
• Lime wedges
Whisk together the tequila, triple sec, lime juice, oil, and pepper in a medium bowl. Add the shrimp, tossing to coat completely with the marinade. Chill the shrimp, covered, for 15 minutes to 1 hour.
Preheat a grill, or broiler with rack in the top position.
Remove shrimp from marinade, threading them onto metal skew- ers. Discard the marinade.
Sprinkle the shrimp with the salt. Brush the grill with vegetable oil and grill the shrimp skewers (or broil them on a rack set in a baking pan) for about 5 minutes on each side, or until just cooked through.
While the shrimp are cooking, grill (or broil right on the oven rack) the tortillas for about 1 minute on each side, transferring them to a brown paper bag to keep warm.
Remove the shrimp from the skewers and serve them with the warm tortillas for diners to wrap them, with the accompaniments, as desired.
NOTE: The liquor in the marinade may be omitted with equally delicious results.
Serves 4 as a main course or 6 to 8 as an appetizer
Thanks to Leslie Glover Pendleton for this recipe