Here's another recipe from Sandra Lee of the Food Network's Semi-Homemade Cooking. This one takes Jose Cuervo Golden Margarita and uses it as the base for a grilled shrimp dipping sauce.

If you're a less-experienced cook, it's a great dish to make when you finally convince her to let you make her dinner. It's simple to do, impressive when it's done, and you can whip it together in less than a half hour. While she's drinking the first of her margaritas.

South of the Border Shrimp
1 pound large or jumbo shrimp, cleaned shelled and de-veined
1/2 cup of Jose Cuervo Golden Margarita
1/4 cup olive oil
1 lemon, sliced
2 teaspoons Old Bay seasoning
2 teaspoons paprika
1 10-oz can Rotel diced tomatoes and green chilies, drained
2 teaspoons hot sauce
2 teaspoons horseradish
1 gallon sealable bag
10 bamboo skewers (optional)

Place Jose Cuervo Golden Margarita, olive oil, sliced lemon, Old Bay seasoning and paprika into gallon ziplock bag.
In a large hot grill pan or barbecue cook shrimp for 2 minutes on each side and set aside.
In a small pan combine the marinade and the tomatoes.
Bring to a boil and simmer until liquid is almost evaporated, let cool.
Pour mixture into a blender and blend.
Pour into a serving bowl, add hot sauce and horseradish.
Serve with shrimp.
Serves 2