Preparation:
Butterfly shrimp from the back combine a pinch of each cilantro, garlic, and chile with 1/4 cup tequila and set aside combine remaining cilantro, garlic, chile and tequila with lime juice, oil, brown sugar, salt, pepper, and cumin in a glass bowl-mix well add shrimp, cover, and chill for 60-90 minutes remove shrimp with a slotted spoon, reserving marinade heat clarified butter in a large skillet, over a high flame add shirmp and saute quickly for 1 minute, until pink and lightly browned on the edges remove from skillet and keep warm add half of reserved marinade to skillet and reduce by half add reserved tequila and spices stir once carefully ignite and shake pan until flames subside remove from heat and whip in chilled butter arrange shrimp on a serving plate or a bed of rice moisten with sauce garnish as desired serve hot |
