TEQUILA LIME SHRIMP
1 lb. peeled and deveined shrimp, raw
1 tsp. salt + 1/2 tsp pepper
3 dried ancho chili peppers, remove stems and seeds
2 Tbs. olive oil
4 cloves grated garlic
I Tbs. brown sugar
1 tsp. cumin
4 oz. tequila
1/4 cup lime juice
2 Tbs. butter
Sprinkle shrimp with salt and pepper and set aside.
Place dried chilies in medium bowl and just cover with boiling water. Steep chilies in hot water about 20 minutes.** or see below for another method. Puree softened chilies in about 1/2 cup steeping liquid in a food processor or blender. Set aside. Heat a large, deep skillet and add olive oil. Stir in garlic and cook for about 15 seconds. Don’t burn it. Add shrimp to pan with butter, olive oil or a mixture of both.. Heat 90 seconds per side. It’s done as soon as it turns pink. Don’t overcook. It should only take about 3-4 minutes. Remove shrimp from pan and set aside. Add tequila and lime juice to the hot skillet and deglaze the brown bits. Bring to a simmer , reduce to low and simmer 4-5 minutes. Just before serving stir in butter. Taste for seasoning. Serve with tortillas, rice or pasta. Muy Beno!!
**Note: Bobbie made a few changes to the above: Instead of the dried chilies she used 1 chopped chili in Adobo sauce. She also marinated the shrimp for several hours in all the ingredients except the butter. I might add she served it beautifully on a bed of greens!