24 large shrimp, peeled and deveined
½ cup tequila
2 cloves garlic, minced
2 jalapeños, seeded and chopped
4 tbsp. lime juice
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper
2 tbsp. peanut oil
1. Toss the shrimp with tequila, garlic, jalapeños, lime juice, cilantro, salt and pepper in a large bowl. Cover and refrigerate for at least 30 minutes.
2. Heat the oil in a pan over medium-high heat. Strain the shrimp and reserve the marinade. Add the shrimp to the hot pan and cook just until they begin turning pink, about 1 minute. Remove the shrimp and set aside. Pour the marinade into the pan and simmer 4 to 5 minutes, or until the liquid reduces by half. Return the shrimp to the pan and simmer until they’re cooked through, about 3 minutes. Serve hot.