| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Better home | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Onion; finely chopped |
| 5 | Cloves garlic; minced | |
| 1/4 | c | Olive oil |
| 2 | lb | Fresh shrimp; medium, peeled, deveined, tails intact |
| 1/4 | c | Tequila |
| 1/4 | c | Lime juice |
| 1/8 | ts | Salt |
| 2 | tb | Cilantro; chopped |
INSTRUCTIONS
To keep shrimp well chilled place them in a bowl nestled inside a larger bowl of ice. Cook onion and garlic in olive oil in a large skillet over medium heat about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, 3-5 minutes or until shrimp turn pink, stirring occasionally. Transfer shrimp mixture to a bowl. Add lime juice, salt and cilantro. Toss to mix. Cover and refrigerate 2-24 hours stirring occasionally. Drain before serving. Serves 10-12. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 85. Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@compuserve.com> on Oct 26, 1997
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