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Tequila Shrimp


1 pound medium shrimp (16-20 count), peeled and deveined

2-3 tablespoons canola oil

¼ cup tequila

1 chopped shallot

1 tablespoon chopped garlic

Juice of 2 limes

1 teaspoon sea salt

¼ pound butter

1 tomato, diced

1 ear corn, husks removed

1 jalapeño, diced

1 ounce fresh cilantro


In a large skillet, heat oil over medium-high heat until it smokes. Add shrimp and remove from heat. Add tequila and return to heat. Add shallots, garlic, lime juice, and salt and continue cooking for about 3 minutes. Add butter, tomatoes, corn, and jalapeño and cook for 1 to 2 minutes until vegetables are tender. Turn off heat, add cilantro, and season to taste. Serve over rice, pasta, or with crispy tortillas.
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