• Place shrimp in a large ziploc bag. Combine the cumin, orange juice, tequila, chili powder, garlic powder, and lime juice in a bowl and pour over shrimp. 
• Seal bag, shake about to spread out the liquid, and place in fridge for 30 minutes.
• Preheat grill to medium high.
• Meanwhile, slice the cherry tomatoes in half and prepare your greens.
• Drain the shrimp and place in a grill basket with the cherry tomatoes. 
• Grill over direct heat for 4 minutes. 
• Stir and cook another 4 minutes or until shrimp are opaque and tomatoes have softened. Carefully remove basket from heat.
• Serve shrimp and tomatoes over greens with a light vinaigrette.

For Tequila Lime Vinaigrette:

• Combine 2 tbs tequila, 1 minced garlic clove, a dash of salt, juice of one lime, and 1/3 cup olive oil in a jar. Shake well.