Shrimp Herradura Anejo
	3 lbs. large shrimp, shelled and deveined 
	Marinate them several hours in:
	4 fl. oz. of Herradura Anejo tequila ( or El Patron, Tres Generaciones, Etc.)
	Juice of 4 large limes
	small bunch of chopped cilantro (or parsley)
	1 fl. oz. of olive oil
	zest from two oranges or tangerines
	1-2 crushed dried habaneros chilis
	heaping spoonful of brown sugar or honey or some other sweetener
	After marinating the shrimp, skewer with onions and cloves of garlic,chunks
	of oranges, limes and other citrus.
	Barbeque quickly on hot grill (until shrimp turn pink and curl slightly)

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