Saucy, spicy shrimp paired with a cold beer or margarita is a simple summertime meal that’s best enjoyed outside with lots of napkins. To make this weeknight-easy dish of “drunken” shrimp, we gently simmer them with tequila and a garlic-infused combination of butter and olive oil, for a flavor-packed meal that comes together in just over half an hour. Though head-on shrimp typically are used, in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use the more easily sourced head-off shrimp and devein them before cooking.