Blend garlic and oil in a blender until smooth.
Add chili sauce, tequila and seasoning, mix well.
Pour marinade over raw shrimp and refrigerate for 4 to 24 hours. Leave shell on the shrimp.
Using a grill basket, grill the marinated shrimp over medium high fire (about 400-450 degrees) for approximately 4 to 6 minutes turning the shrimp often.
Remove the shrimp from the grill and peel and eat.
Go to full version of