INGREDIENTS
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24 (1 lb) peeled and deveined jumbo shrimp
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1/4 tsp ground cumin
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1/4 tsp kosher salt and freshly ground black pepper
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1/2 tbsp extra-virgin olive oil
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4 garlic cloves, crushed
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1/4 tsp crushed red pepper flakes
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2 tablespoons lime juice (from 1 medium lime)
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2 oz tequilla
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3 tablespoons rough chopped fresh cilantro