1 cup margarita mix
1 cup Ortega Taco Sauce, divided
2 pounds raw shrimp (21 to 30), peeled and deveined
3 tablespoons Ortega Diced Green Chiles

In large bowl, pour margarita mix and 1/2 cup taco sauce over shrimp and toss well. Marinate in refrigerator 30 minutes or up to 2 hours.
Preheat grill until sizzling hot, about 15 minutes. Grill shrimp 4 minutes on each side or until pink.
Combine remaining 1/2 cup taco sauce with green chiles to use as dipping sauce.
Courtesy of Family Features/www.ortega.com