Thaw shrimp, if frozen, and rinse. In large saucepan, bring water and salt to boiling. Add shrimp; return to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes or until shrimp turn pink; drain. Rinse under cold running water, then drain again. Place the shrimp in a heavy plastic bag set in a shallow dish.
In a bowl, combine the tequila, the onion, lime juice, herb, and the olive oil. Pour marinade over shrimp. Close bag. Marinate in refrigerator 2 hours, turning bag occasionally.
Prepare Dried Tomato Aioli.
Serve shrimp on ice with lime wedges and aioli.
For a nonalcoholic version, omit the tequila from the marinade.
In a small bowl, cover dried tomatoes (not oil-packed) with some boiling water. Let stand 5 minutes, then drain well, discarding liquid. Finely chop tomatoes. In a small bowl, combine tomatoes, mayonnaise, snipped fresh cilantro or parsley, milk, minced garlic, and salt. Transfer to a serving bowl. Cover; refrigerate until chilled.
