INGREDIENTS
2 lb
large shrimp peeled, deveined, butterflied
1/4 cup
Blanco Tequila
1/4 cup
lime juice fresh squeezed
1/4 cup
honey
2 tbsp
Sriracha or other hot sauce
3 cloves
garlic sliced thin
2 tbsp
olive oil
12
skewers
3 tbsp
cocktail sauce
1 tbsp
prepared horseradish
1 tbsp
Sriracha
parsley for garnish