Recipe

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• 1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1/2 cup white or reposado tequila
• 3/4 cup crema or sour cream
• 1 scallion, thinly sliced

• 1 Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
• 2 Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes.
• 3 Reduce heat and add tequila, then increase heat to medium-high.
• 4 **BE CAREFUL WITH THIS**
• 5 Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
• 6 Cook, shaking skillet gently once or twice, until flames subside.
• 7 Remove from heat and stir in crema.
• 8 Serve sprinkled with scallion.