2 pounds shrimp , peeled and deveined
1 1/4 cup tequila , divided
1/2 cup fresh lime juice
1/2 tsp. cayenne pepper
1 Tbsp. chili powder
1 jalapeno pepper , seeded and minced
Freshly ground black pepper to taste
1/4 cup olive oil
1 cup chopped fresh cilantro
tequila-lime sauce:
Combine 1/4 cup of the tequila and the lime juice, cayenne pepper, chili powder, jalapeno and black pepper in a medium bowl.
Toss the marinade over the shrimp, cover and let marinate in the refrigerator for at least 30 minutes.
Remove from the refrigerator and toss the mixture with 1/4 cup of the olive oil, and the cilantro.
Place 1 teaspoon of olive oil in a large sauté pan over medium-high heat. When the oil begins to smoke, remove the pan from the stove and add 4 Tbsp. of tequila to the pan. –be careful as it will be smoky!
Drain the shrimp from the marinade. Discard the marinade. Toss one-quarter of the shrimp into the pan. Return the pan to the stove and cook for 1 to 2 minutes, tossing or stirring the shrimp.
Cook another 2 minutes and place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
