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Put the garlic, lime zest, its juice, red pepper flakes, cumin, salt and oil in a bowl; mix well.
Stir in the raw shrimp; marinate for about an hour. Lift the shrimp, with a slotted spoon, from the marinade; reserve the marinade until needed.
Skewer and then grill the shrimp; set aside to cool. Combine the reserved marinade with tequila, honey, grand mariner and cilantro. Add to a sauce pan and simmer until liquid has reduced and thickened a bit; set aside to cool. Run a wedge of lime around the cocktail glass rim and dip it into kosher salt. Combine the lettuce, sliced celery stalk and celery heart leaves; arrange in margarita cocktail glasses. Top with tomatoes and jalapeno. Add grilled shrimp around the circumference of the cocktail glass with a lime slice and a tortilla chip; drizzle with the cooled marinade. Serve with extra tortilla chips, lime wedges and tequila.
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large 2-inch ice cubes — slow melting for spirits and cocktails
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large 2-inch ice cubes — slow melting for spirits and cocktails