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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon vegetable oil |
1 cup vertically sliced onion |
1/2 cup julienne-cut seeded jalapeno pepper |
5 garlic cloves, minced |
1 pound large shrimp, peeled and deveined |
1 tablespoon sherry vinegar |
1/4 teaspoon salt |
1/2 cup tequila |
3 cups chopped seeded tomato |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
6 cups hot cooked rice |
1 peeled medium avocado, cut into 12 wedges |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. Serve with avocado wedges.
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