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!