If using wooden skewers, soak skewers at least 30 minutes in advance. Skewer each shrimp securely, first through thicker end, then again through tail. Don't crowd shrimp too closely on skewers. Set skewers aside.

Add lime juice, butter, garlic, tequila, parsley, salt and pepper to small saucepan. Gently simmer on stove or at edge of grill until butter melts and alcohol cooks off.

Brush sauce on shrimp generously, then place on grill. Baste while cooking 2-3 minutes per side, until shrimp are no longer translucent and are firm to touch.

Remove shrimp from grill and squeeze on more lime juice if desired. Serve as an appetizer, or as an entr?e with rice and grilled vegetables.