This recipe is from "Slurp: Drinks and Light Fare, All Day, All Night," by Nina Dreyer Hensley, Jim Hensley and Paul Lowe (Andrews McMeel Publishing, $16.99).
1 slice of lime
1¾ ounces of tequila
¾ ounce Cointreau
Juice of ½ lime
Run the slice of lime around the edge of the glass and then dip it in the coarse salt to coat the rim. Pour all the remaining ingredients into a shaker and shake well. Strain into the prepared glass and serve.