• 2 pounds shrimp , peeled and deveined

• 1 1/4 cup tequila , divided
• 1/2 cup fresh lime juice
• 1/2 tsp. cayenne pepper
• 1 Tbsp. chili powder
• 1 jalapeno pepper , seeded and minced
• Freshly ground black pepper to taste
• 1/4 cup and 1 Tbsp. olive oil , divided
• 1 cup chopped fresh cilantro
• Pinch salt

To make tequila-lime marinade: Combine 1/4 cup of the tequila and the lime juice, cayenne pepper, chili powder, jalapeno and black pepper in a medium bowl.

To make tequila-lime shrimp: Toss the marinade over the shrimp, cover and let marinate in the refrigerator for at least 30 minutes.

Remove from the refrigerator and toss the mixture with 1/4 cup of the olive oil, the cilantro and salt.

Place 1 teaspoon of olive oil in a large sauté pan over medium-high heat. When the oil begins to smoke, remove the pan from the stove and add 4 Tbsp. of tequila to the pan. (You can avoid a dangerous flare-up by removing the pan from the stove.)

Drain the shrimp from the marinade. Discard the marinade. Toss one-quarter of the shrimp into the pan. Return the pan to the stove and cook for 1 to 2 minutes, tossing or stirring the shrimp.

Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.

Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.

Back to the Family © 2007 by Thomas Nelson Publishers.