2 lb colossal shrimp in shell (1-8 per lb) peeled and deveined
1 cup tequila blanco
1 tsp freshly ground black pepper
1 cup extra virgin olive oil
½ cup thinly sliced fresh cilantro
1 tsp kosher salt
4 oz unsalted butter
4 oz fresh chopped garlic
Heat a 16-inch heavy skillet for 4 minutes on medium high, add the olive oil then sauteed shrimp, garlic, salt, and black pepper and cook until shrimp turn pink (approx. 5 to 7 minutes).
Reduce heat and add the tequila. Increase heat to medium-high, tilt skillet over gas burner to ignite tequila (or ignite with a long lighter, use caution as flames may shoot up high). Cook, shaking skillet gently once or twice until flames subside, add butter and cilantro.
Serve with white rice and vegetables.
Alpana Singh's Wine Recommendation:
Martini Rossi Prosecco $12