One-Pan Tequila Shrimp

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1 pound shrimp (16/20 count), peeled and deveined, tails on

1/4 cup tequila 

1 teaspoon agave nectar 

3 limes 

2 cloves garlic, grated 

Kosher salt and freshly ground black pepper 

2 tablespoons olive oil  

1 stick (8 tablespoons) unsalted butter, cut into 1-tablespoon slices 

1 loaf crusty bread, cut into 1-inch-thick slices (6 to 8 slices) 

2 jalapeños, 1 seeded and minced and 1 sliced into thin rounds 

Cilantro sprigs or basil leaves, for garnish