| 1 | pk | Wooden skewers; (6 to 8 inches) |
| 20 | md | Shrimp peeled; deveined and |
| | ; headed, up to 24 |
| 4 | | Limes; Juice of |
| 4 | | Lemons; Juice of |
| 1/3 | c | Orange juice |
| 3 | tb | Chopped garlic |
| 1 | | 2 inch piece fresh ginger grated and any |
| | ; juice reserved |
| 1 | ts | Red pepper flakes; (more or less for |
| | ; your desired heat), |
| | ; up to 2 |
| 1/4 | c | Tequila |
| 10 | oz | Japanese barley; (if not available |
| | ; can use regular |
| | ; pearl), up to 12 |
| 1/2 | c | Scallions sliced thin and cut on a bias |
| 3 | tb | Soy sauce |
| 3 | tb | Mirin |
| 2 | tb | Sesame oil |
| | Salt and pepper |
| | CHILI OIL |
| 1 | pt | Or 16 ounces peanut oil |
| 2 1/2 | ts | Red pepper flakes; up to 3 |
| 1 | tb | Chopped garlic |
| 3 | tb | Soy sauce |
| 4 | tb | Worcestershire sauce |
| 3 | tb | Rice wine vinegar |
| 1 | ts | Granulated sugar; up to 2 |
| 1 | | Cucumbers cleaned and peeled for garnish; up to 2 |
