Margarita Shrimp

I think the first time I made shrimp at home, it was because I was enticed to do so thanks to a recipe I found for margarita shrimp. I have really struggled since then to find the exact recipe that I used, but this one looks pretty close.
I wasn't clever enough to set aside any of the marinade to use as sauce, but while my back was turned, Duane had a little foil packet of marinade bubbling away on the grill to cook out any creepy crawlies and thicken it up a bit. Clever boy.
I could've sworn I used more lime juice, and maybe even some orange juice. . . oh well. I'd recommend making the marinade and giving it a taste to determine whether or not you think it needs more fruit flavor. Just keep in mind that if you're adding more citric acid to the dish, you might end up with ceviche.

Margarita Shrimp
2 pounds shrimp, peeled and deveined
1/4 cup tequila
1/4 cup cilantro, chopped
1/4 cup olive oil
2 cloves garlic, minced
1 jalapeño, minced
2 tablespoons triple Sec
2 tablespoons lime juice

Combine all ingredients, except shrimp, in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours. Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5-6 minutes, turning occasionally. Remove from grill and serve immediately.