*This sauce contains a raw egg which carries a slight risk of salmonella or other food borne illness. To reduce this risk, I recommend using grade "A" eggs or eggs that have been treated to kill salmonella through pasteurization or other approved process.

It's Labor Day weekend, unofficially the last grilling weekend of the summer and before we head into the "winter" holiday season. I wanted to serve up something a little more special than the usual burgers, steaks and chicken that make their way into the grill at this time of year. I don't know about you, but I love grilled shrimp! I love it even more when it's marinaded in lots of garlic, cumin and of course tequila and lime. Make it extra spicy with minced Thai chile (optional) and you are setting the stage for one sizzling hot shrimp. If you can marinate overnight even better, as the flavors of the tequila, garlic and cumin will infuse the shrimp all the way through. Serve it alongside my cilantro-garlic aioli sauce for the most flavorsome shrimp. Enjoy!Serves 2 - 41 Pound large shrimp, peeled and deveined3 Ounces tequila of choice4-6 garlic cloves, finely minced1 teaspoon onion powder1/4 teaspoon cumin1 Thai chile, minced1/2 Teaspoon saltPepper to taste2 Limes: zest grated and limes juiced - Keep separated1 Lime halved2 Tablespoons chopped cilantroBamboo or metal skewers. If using bamboo soak in water for a 1/2 hour before using.Place peeled and deveined shrimp in a glass bowl, add tequila, garlic, onion powder, cumin, chile, salt, pepper and the grated lime zest. Marinate overnight or at least 3 hours before cooking.as it will "cook" the shrimp, like a ceviche.Heat up the grill so that it is scorching hot. Skewer the shrimp and right before placing on grill add lime juice, making sure to cover both sides of the shrimp. Place shrimp and cook about 1 1/2 to 2 minutes per side. Squeeze the halved lime over the shrimp and sprinkle with the cilantro.Serve with1 Large raw grade "A" egg*1 Bunch cilantro or one well packed cup of cilantro3-6 Garlic cloves, minced1 Cup olive oil1/4 Cup lime juice1/4 to 1/2 Teaspoon saltPepper to tastePlace all the egg, cilantro, garlic in a food processor or blender. Blend until smooth. Through the feed tube of your processor or blender slowly add in about half of the olive oil and when it begins to emulsify, add the lime juice and continue to drizzle in the remaining olive oil. Add salt and pepper and pulse to blend through.Serve as a dipping sauce for the shrimp.