Soak 8 long wooden skewers for one hour.

Clean shrimp of all shells including tail and if not deveined, remove vein.

In a medium bowl, mix margarita, chili garlic sauce, ginger and cilantro and add shrimp.

Marinate for 30 minutes, no longer.

Make rice by heating the peanut oil in a medium sauce pan that has a tight-fitting lid over medium heat.

Add onion and jalapeno and sauté for 3 minutes.

Add rice and chili sauce and sauté for 2 minutes.

Add margarita and water and bring to a boil. Reduce to low, cover and cook 15 minutes.

Remove from heat, add in cilantro and toss then cover for 5 more minutes.

Drain shrimp and pat completely dry.

Run two wooden skewers through the shrimp, putting five to six per set. To start, hold shrimp with tail away from you and run the skewer through fat end then through the tail. Repeat until 5 or 6 are on the skewer. Then take the second skewer and run it through all, running parallel to the first skewer. This will keep the shrimp from spinning on a single skewer.

Heat a ribbed grill pan over medium high heat.

Brush both sides of the shrimp (not the pan) with the oil.

Once the pan is hot, grill both sides for 1-2 minutes per side until done.

Note, I needed to trim the ends of the skewers off so they would fit my grill pan.

Once the shrimp are done, slide from the skewer to the platter.

We served ours by adding rice to margarita glasses and topped with the cooked shrimp however feel free to serve any way you wish.