Instructions: In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol.

Set aside.

Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.

Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes.

Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.

Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.

Yield: 6 to 8 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.