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  Tequila Shrimp
  Category: Shrimp
  Author: Emilio Talancon, Mexico City, Mexico
  Date: 9/11/2010
  Hits: 629
Description: Cook on the table & flambé

History: While living in Cancun, Mexico, I owned a restaurant in the hotel strip, the seafood offer (specially the shrimp), had a very small variety of changes to the demanding taste of international travelers who look for authentic flavors in the countries that they travel to. The combination of the classic Mexican spicy "serrano" chili and the sweet soft touch of the world famous tequila, made a new and yet traditional Mexican dish. I hope you enjoy this blend. Salud, amigos !!!

Serving Size: 2

Preparation Time: 0:30

12 U-10 shrimp. beheaded and cut in half to tail, careful---don't cut through the back shell, then deveined, the shell left on!
4 chopped "serrano" chilis (other like small uncooked jalapeno will do)
4 small, minced garlic cloves
4 Tbsp. minced onion
3 Tbsp. chopped coriander
2 Tbsp. butter
3 oz. good tequila

On a flat pan. Melt butter, add garlic and let it brown a bit, add onion, coriander, add shrimp on it's back (shell down), cook for two minutes. flip all 12 shrimp cook for two minutes longer. Add tequila let it catch flame until alcohol is gone. Serve, splitting sauce on both plates with the shrimp.

Reformatted from a recipe submitted to
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