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| 1/4 Tasse | Tequilla |
| 1/4 Tasse | lime juice |
| 1 Esslöffel | honey |
| 1 | lemon quartered |
| 1 klein | onion quartered |
| 2 | bay leaves |
| 8 | peppercorns |
| 1 | Bag frozen salad shrimp; (1-pound) |
| 1/2 Tasse | Cilantro chopped |
| 1 | Jalapeno pepper chopped |
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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.
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