1 lbs shrimp, peeled and de-veined
4 Tbs butter
1 tsp minced garlic
1 oz Mezcal or tequila
1 medium ripe avocados, peeled and diced
1 medium limes, juiced
1 tsp green tabasco sauce
2 medium tomatoes, chopped
¼ cup chopped cilantro
1. Sauté shrimp in butter for 1 minute. Add garlic and tequila and ignite with a match. As flame burns down, add remaining ingredients. Simmer 3 minutes, until shrimp is pink.
2. Garnish with tomatoes and cilantro leaves. Serve immediately.
*Best if served over rice pilaf or pasta.
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“This was a wonderful shrimp dish. We served it on its own, but it would be terrific over hot cooked linguine.”
-San Diego, CA