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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
1 large ripe tomato, cut in 1/4 inch dice |
2 medium mangoes, cut in 1/2 inch dice |
2 -3 roasted jalapeno peppers, stemmed,seeded and chopped |
1/3-1/2 cup chopped cilantro leaf |
3 tablespoons lime juice |
1 small red bell pepper, diced |
1 small red onion, diced |
kosher salt |
fresh ground black pepper |
1 lb shrimp, peeled and deveined,tails left on if desired |
1/2 cup tequila |
salt and pepper |
1 tablespoon olive oil |
2 cloves garlic, chopped |
4 cups cooked basmati rice |
Directions:
1. Make salsa by combining all salsa ingredients.
2. Adjust seasoning to taste by adding more jalapeno peppers (or leaving seeds on), cilantro, salt and pepper.
3. Cover and set aside at room temperature 30 to 60 minutes.
4. Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes.
5. Drain well, reserving tequila.
6. Pat shrimp dry and season well with salt and pepper.
7. In a large, non-stick skillet, heat oil over medium-high heat.
8. Add shrimp and garlic.
9. Shake pan and turn shrimp to cook evenly, about 1 minute on each side.
10. Add tequila and cook 2 minutes longer.
11. Remove from heat.
12. To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle.
13. Put over rice with the former method.
14. Serve rice on the side.
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