Shrimp in a Tequila Garlic Sauce

• From: National Fisheries Institute

Ingredients

• 5 each colossal (U/10) shrimp, (peeled and deveined)

• salt, pepper, paprika

• 1/2 cup olive oil

• 2 cloves garlic, sliced

• 1 each jalapeño pepper, seeds and veins removed, diced

• 1/4 each green pepper, seeds and veins removed, diced

• 1/4 ounce parsley, chopped

• 1/2 lime

• 2 ounces tequila

Tequila and jalapeño peppers infuse the shrimp with a taste of Mexico. Makes a wonderful appetizer for Southwestern cuisine.

Directions

• Dry shrimp and sprinkle with salt, pepper and paprika.
• In a shallow casserole or sauté pan, heat olive oil and garlic together. When garlic starts to brown, add peppers and parsley. Stir to coat.
• Add shrimp and sear on one side. Turn shrimp and pour in tequila. Cook for 4 minutes until tequila reduces to dry.
• Remove and sprinkle with a little paprika and squeeze in a little lime.