Presented by My Tequila House
- 2 oz. olive oil
- 1 tsp. butter
- 1/4 tsp. minced garlic
- 1 tsp. chopped onion
- 10 U21/25-size shrimp, peeled, deveined and tails removed
- 2 oz. tequila, 80 proof*
- Juice of 1 fresh lime
- Chili guajillo, paste or ground, to taste
- 3 corn tortillas, warmed
*Caution: This recipe involves fire and flames. Have a fitted lid nearby in case flames need to be extinguished quickly. Avoid higher proofs that ignite more easily but are extremely flammable. Never pour directly from bottle to pan, especially on an open-flame cooktop.
In a skillet over medium-high heat, add olive oil, butter, garlic, and onion. Cook for a minute. Add shrimp and cook until opaque. Turn off heat, remove pan from cooktop, add tequila and ignite contents of pan with a long match. When flames subside, return pan to burner and finish shrimp over medium heat with a squeeze of fresh lime juice and a little bit of chili guajillo. Divide shrimp among three corn tortillas and serve at once.
As seen in the Summer/Fall 2018 Issue
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