Enjoy South of the Border Flavor with Tequila Lime Shrimp

You won’t believe how fast and easy this Tequila Lime Shrimp recipe is to make for appetizers when guests drop in or for dinner tonight.

Tequila Lime Shrimp – Serves 4

1.5 lbs. shrimp, peeled and deveined

1/4 c cornstarch

1/2 c tequila

2 T honey or agave syrup

juice of two limes

2 cloves garlic, finely minced

1 shallot, finely minced

1/2 t crush red pepper flakes

Optional:

lime wedges

avocado slices

Place the shrimp, cornstarch, salt, and pepper in a large zip top bag and shake to lightly coat.

Heat some olive oil in a large sauté pan (just enough oil to barely cover the bottom).  When the oil is hot, place the shrimp in the pan in a single layer.  Allow to cook on one side for 4-5 minutes then turn over and cook until done (another 4-5 minutes depending on the size of the shrimp).  Remove and set aside.

In a small bowl whisk together the tequila, honey, lime juice, and red pepper flakes.  After you have removed the shrimp from the sauté pan, add the minced garlic and shallots.  Quickly cook until the shallots start to turn opaque, stirring constantly so you don’t burn the garlic.  Add the tequila mixture and whisk to remove the cooked on bits on the bottom of the pan (these are called fond – there is a lot of flavor in this) and allow to thicken slightly.  Add shrimp back into the pan and toss to coat.  Serve with a fresh green salad and optional lime wedges and avocado slices.

NOTE:  Chicken breasts are excellent with this recipe as well. Cut the chicken breasts into strips and proceed as directed above.