In a large skillet, heat oil over medium-high heat until it smokes. Add shrimp and remove from heat. Add tequila and return to heat. Add shallots, garlic, lime juice, and salt and continue cooking for about 3 minutes. Add butter, tomatoes, corn, and jalapeño and cook for 1 to 2 minutes until vegetables are tender. Turn off heat, add cilantro, and season to taste. Serve over rice, pasta, or with crispy tortillas.