Pat the shrimp completely dry with paper towels and set aside. Mince the garlic, zest the lime, and measure out the tequila, lime juice, and orange juice.

In a small bowl, whisk together tequila, lime juice, orange juice, minced garlic, salt, black pepper, and cayenne pepper until well combined.

Heat a large skillet over medium-high heat until hot, about 30 seconds, then add the olive oil.

Add the shrimp to the hot skillet in a single layer and sear undisturbed for 1 minute. Flip and cook for an additional 1 to 1.5 minutes, until shrimp are almost opaque.

Pour the sauce mixture into the skillet, stirring gently to coat the shrimp, and cook for 30 to 45 seconds to reduce and burn off the alcohol.

Remove the skillet from heat and add the butter, stirring until it melts and emulsifies into a silky sauce.

Stir in the fresh cilantro and lime zest, taste, and adjust seasoning if needed.

Transfer the shrimp to a serving platter, sprinkle with coarse sea salt if desired, and serve immediately.