2 pounds linguine2 pounds medium shrimp, deveined1 tablespoon grapeseed oil1 cup seafood stock1 shallot, minced1 serrano pepper, seeded and thinly sliced1 each red, yellow and green bell pepper, seeded and cut brunoise2 tablespoons fresh cilantro, minced, divided½ teaspoons crushed red pepper flakes2 cups tequila, such as Sauza or Jose Cuervo2 teaspoons Old Bay seasoningSalt, pepper to tasteBring a large pot of water to a boil for the linguine.Peel the shrimp, reserving shells and tails.In a large saute pan, heat the oil over medium heat. Add the shrimp shells and tails and cook 2 minutes, or until they turn pink. Add stock. Simmer until the liquid is reduced by half. Strain the liquid into a bowl, discarding the shells.In the same pan, saute the shallot until it turns translucent. Add the serrano and bell peppers, 1 tablespoon cilantro and the crushed red pepper and cook until the peppers begin to soften, about 3 minutes.Add the tequila and the reserved seafood stock and cook until the sauce is reduced by half, about 10 minutes over medium-high heat.Meanwhile, cook the linguine and drain well.Season the shrimp with the Old Bay seasoning, salt and pepper and stir them into the sauce. Cool until just pink, remove from heat and let stand until the shrimp are opaque. Fold the linguine into the sauce, coating well. Garnish with remaining cilantro.