Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Stick margarine |
| 2 tablespoons | Olive oil |
| 2 \N | Garlic cloves, minced |
| 1½ pounds | Medium shrimp, shelled and deveined |
| 3 tablespoons | Tequila |
| 1½ tablespoon | Lime juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Chili powder |
| 4 tablespoons | Coarsely chopped fresh cilantro |
Pat shrimp dry with paper towels. Heat margarine and oil in a large skillet over a medium heat. Add garlic and shrimp; cook about 2 minutes, stirring occasionally. Stir in tequila, lime juice, salt, and chili powder. Cook 2 minutes more or until most of the liquid is evaporated and shrimp is pink and glazed. Add cilantro.
Serve over hot, cooked rice, garnished with lime wedges.
This recipe came from Best of the Best from Texas II (and before that: Southwest Ole') Best of the Best from Texas II is a compilation of recipes from books from around the state. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Donna Fernandez" <donnaf@...> on Apr 13, 1997