Instructions: Peel and devein cooked shrimp, leaving tails intact. Combine shrimp, olive oil, lime juice, 8 garlic cloves, 2 tablespoons cilantro, tequila and jalapenos in a heavy-duty 1-gallon plastic food storage bag. Seal the bag securely and turn over several times to coat the shrimp. Marinate the shrimp at room temperature while the soup is simmering, but no longer than 30 minutes.

To make the soup, melt butter in a 4- to 5-quart soup pot over medium heat. Stir in 10 roasted garlic cloves. Whisk in flour until well blended. Cook for two minutes. Slowly whisk in the chicken stock. Season with oregano, cumin, chili powder, salt and pepper. Simmer over low heat, uncovered, 15 minutes.

Stir in cream cheese, milk, lime zest and 3/4 cup of cilantro. Cook, stirring occasionally, until cream cheese has melted and mixture is heated through, about 5 minutes.

Divide soup equally among 6 warm soup bowls. Drain shrimp, discarding marinade. Place six shrimp in each bowl. Garnish with cilantro leaves, if desired.

To roast garlic: Preheat oven to 350 degrees. Slice off the tops of garlic heads to expose the cloves, and peel away the outer layers of papery skin. Drizzle lightly with olive oil and season with salt and pepper. Wrap tightly in foil and bake until garlic is tender when pierced with the tip of a sharp knife, about 30 minutes. When cool enough to handle, squeeze out the roasted cloves, discarding the skins. (Any unused garlic cloves can be covered with olive oil and stored airtight in the refrigerator.). This recipe yields 6 servings.

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