In a bowl, add olive oil, lemon juice, lime juice, triple sec, tequila, chopped garlic, chopped jalapeno, cumin, smoked paprika, and cayenne; stir.
In a bag or baking dish pour the margarita marinade over thawed shrimp – add some cilantro and refrigerate for about 5-10 minutes (longer will give you more flavor)!
While the shrimp is soaking in the flavor, add ranch, lime juice, cilantro and jalapeno to a food processor.
Blend until smooth and let set in the refrigerator.
With your grill on high, grill your shrimp, on a rack so that it doesn’t fall through the grates. (i use a cooling rack, it works great!) brush remaining marinade on shrimp and turn after 3 minutes, cook another 2-4 minutes until opaque brushing more marinade on as desired.
Add Taylor Farms Southwestern Crunch Salad to a bowl, top with margarita shrimp and drizzle jalapeno cilantro dressing. Enjoy!