|
|
|
A Mexican style
shrimp dish...
|
|
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. |
|
|
|
|
Servings: 4 |
|
|
|
Cooking Tips |
|
*Best if served over
rice pilaf or pasta. |
|