Ya Mon Spicy Shrimp Pico de Gallo

I made this up one Saturday with some of my favorite ingredients. It has become a favorite around my house. It's chunky, sweet, and spicy with a nice crunch and seafood taste.  

1 lb cooked, peeled, shrimp cut into small pieces
mangoes, peeled, seeded, diced
onion, finely diced
1 Roma tomato, finely diced
1 can water chestnuts, finely diced
cup cilantro, diced (measured after dicing)
lime, juice only
cup tequila
1 tsp sugar
1 tsp salt
1 tsp garlic powder
tsp Tabasco Habanero Pepper Sauce (1 tsp if you like it extra spicy)

Before you dice the tomato cut it in half and scoop out the pulp to keep the pico de gallo from being runny.  Mix the lime juice, tequila, salt, garlic powder, habanero sauce, and sugar together in a medium size bowl and stir until the sugar and salt dissolve. Add everything else except the mango and stir together (mango is too soft to stir in until last). Stir in the mango. Cover and refrigerate for two hours.