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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish. Ingredients:
2 tablespoons olive oil |
10 cloves garlic, crushed |
1 pound large shrimp, deveined |
1/4 cup best-quality white tequila |
2 tablespoons fresh lime juice |
1/2 bunch cilantro, finely chopped |
Directions:
1. Heat the olive oil in a skillet over medium heat; cook the garlic in the hot oil until lightly golden, 2 to 3 minutes. Add the shrimp, tequila, and lime juice; cook until the shrimp turn pink, 3 to 5 minutes. Remove from heat and sprinkle the cilantro over the shrimp; toss to combine; peel and eat.
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