this is soo freekin goood......the recipe is cut and pasted from http://homecooking.about.com/od/shellfishrecipes/r/blshrimp9.htm 1/4 cup olive oil 1/4 cup fresh lime juice (about 2 limes) 1/2 cup orange juice concentrate 1/8 cup tequila 1 Tbsp Triple Sec or Cointreau orange liqueur 1/4 cup cilantro, chopped 2 cloves garlic, pressed 1/4 cup minced sweet onion 1/2 tsp curry powder 1 tsp non iodized salt/ sea salt 1/4 tsp turmeric 1/2 tsp ground cumin 1/4 tsp cayenne pepper, or more to taste 1/4 tsp freshly ground black pepper 1 Tbsp olive oil 1 to 1-1/2 pounds fresh shrimp, peeled and deveined, measure 1/4 cup olive, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet, curry powder, salt, tumeric, cumin, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" theshrimp.) Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinades, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sause. Turn off heat, return the shrimp to the pan, and toss in the sauce. Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties. Yield: 4 servings
