| Instructions: |
3 tb Onion; finely chopped
5 Cloves garlic; minced
1/4 c Olive oil
2 lb Fresh shrimp; medium,
-peeled, deveined, tails
-intact
1/4 c Tequila
1/4 c Lime juice
1/8 ts Salt
2 tb Cilantro; chopped
To keep shrimp well chilled place them in a bowl nestled inside a larger
bowl of ice. Cook onion and garlic in olive oil in a large skillet over
medium heat about 3 minutes or until tender. Add shrimp and tequila; bring
to boiling. Boil gently, uncovered, 3-5 minutes or until shrimp turn pink,
stirring occasionally. Transfer shrimp mixture to a bowl. Add lime juice,
salt and cilantro. Toss to mix. Cover and refrigerate 2-24 hours stirring
occasionally. Drain before serving. Serves 10-12.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 85.
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