Tequila Lime Shrimp
1 cup tequila (silver or gold)
1/2 cup freshly squeezed lime juice (2-3 limes)
1-ounce freshly chopped cilantro leaves
1/2 fresh red onion, chopped
salt and pepper to taste
12 medium raw shrimp, shelled and deveined
Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for three minutes on each side.





Tequila Lime Chicken
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole or 6 split boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl to make a marinade. Add the chicken breasts and refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about five minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for five minutes. Serve hot or at room temperature.

We’ve saved the best for last, just in time for Cinco de Mayo and all summer long. Here’s a pair of super-easy recipes for the margarita that you can whip up in minutes.





Margarita
1 6 ounce can frozen limeade concentrate
6 fluid ounces tequila (silver or gold)
2 fluid ounces triple sec

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve. Salted rims on your glasses add an extra zip.

Frozen Margarita
2 quarts ice cubes
1 12 fluid ounce can frozen limeade concentrate
12 fluid ounces tequila (measure with empty limeade can)
1/4 cup Cointreau
Garnish:
margarita or kosher salt for the rims
lime slices cut in half

Working in two batches, place one quart of ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.