INGREDIENTS:
- 24 (1 lb) peeled and deveined jumbo shrimp
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt and freshly ground black pepper
- 1/2 tbsp extra-virgin olive oil
- 4 garlic cloves, crushed
- 1/4 tsp crushed red pepper flakes
- 2 tablespoons lime juice (from 1 medium lime)
- 2 oz tequilla
- 3 tablespoons rough chopped fresh cilantro
INSTRUCTIONS:
- Season the shrimp with cumin, and salt and pepper to taste.
- Heat a very large nonstick skillet over high heat. Add the oil and shrimp to the pan, and cook them undisturbed for about 2 minutes. Turn the shrimp over, add garlic, red pepper flakes and cook until opaque throughout, about 1 minute. Add the tequila and cook 30 to 40 seconds until slightly evaporated, remove from heat then squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.
Source: Skinnytaste
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