Instructions: For the shrimp: Combine the cilantro, garlic, Chile, tequila, Contreau or Grand Mariner, lime juice, and cumin seed in a bowl. Add the shrimp, turn to coat, and refrigerate for at least 1 hour. Drain the shrimp and reserve the marinade.

In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce the heat to medium and simmer until reduced by half. Remove from the heat, transfer to a bowl, and let cool. Whisk in the olive oil and season with salt and pepper to taste. Set aside.

Prepare a barbecue grill or preheat a broiler. Grill or broil the shrimp until just pink, about 1 minute per side. Keep warm.

For the salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat. When the oil is about 375, (if you wish to deep fat fry) fry the tortilla strips in batches until light brown and crisp. Drain on paper towels. Sprinkle with Chile powder while still warm. Baking at 500 degrees will give you the same results.

In a large bowl, mix together the tomato, bell pepper, and lettuce. Toss with the marinade oil dressing and divide among 4 large plates or shallow bowls. Top the salad with grilled shrimp and fried tortilla strips. Serve immediately.

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