South of the Border Shrimp

½ cup of Jose Cuervo Golden Margarita
¼ cup olive oil
1 lemon, sliced
2 teaspoons Old Bay seasoning
2 teaspoons paprika
1 pound large or jumbo shrimp (cleaned, shelled and deveined)
1 (10-ounce) can Rotel diced tomatoes and green chiles, drained
2 teaspoons hot sauce
2 teaspoons horseradish

Place Jose Cuervo Golden Margarita, olive oil, sliced lemon, Old Bay seasoning and paprika into a 1-gallon sealable bag. Add shrimp and marinate for 30 minutes to 1 hour in the refrigerator.

In a large, hot grill pan, barbecue shrimp (saving marinade) for 2 minutes on each side and set aside.

In a small pan, combine the marinade and Rotel tomatoes. Bring to a boil and simmer until liquid is almost evaporated. Let cool.

Pour mixture into a blender and blend. Pour into a serving bowl, add hot sauce and horseradish.

Put shrimp on skewers, if desired. Serve sauce with shrimp. Makes 2 servings.