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Fish, Appetizers | |
| 2 pounds fresh or frozen medium shrimp, peeled and deveined, leaving tails intact 1/4 cup olive oil 3 tablespoons finely chopped onion 5 cloves garlic, minced 1/4 cup tequila 1/4 cup lime juice 2 tablespoons snipped fresh cilantro 1/8 teaspoon salt | |
| 1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. Set aside. 2. In large skillet heat olive oil over medium heat; add onion and garlic and cook about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, for 3 to 5 minutes or until shrimp turn opaque, stirring occasionally. 3. Transfer shrimp mixture to a bowl. Add lime juice, cilantro, and salt; toss to mix. Cover and refrigerate for 2 hours, stirring occasionally. Drain before serving. Makes 10 to 12 appetizer servings. | |
| Make Ahead Tip Prepare as above. Cover and refrigerate for up to 24 hours, stirring occasionally. Drain before serving. | |
Excellent | |
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