1/3 lb thawed raw shrimp peeled, and deveined. Tail off optional
-or-
1/3 lb thawed cooked shrimp, peeled and deveined. Tail off optional
1/2 cup tequila
1/4 cup lime juice
1 tbsp fresh minced onions or 1 tsp dried minced onions
1tsp garlic salt
1 tsp old bay seasoning
2 tbsp butter or margarine, divided
Melt 1 tablespoon butter in a medium skillet. Coat bottom of skillet with butter. Add shrimp to skillet, along with onion, garlic salt, and old bay. For raw shrimp...saute until shrimp are almost all opaque, don't let them start to brown. For cooked shrimp, saute just long enough for them to be warm through, again, don't let them brown. Once the shrimp are to their allotted level of done-ness, add the tequila and lime juice slowly, so they don't splatter from the hot butter. Stir the mixture, cover and simmer under low heat for about 5 minutes. Remove the lid, turn up the heat to high and cook an additional 2-5 minutes, ensuring the tequila and lime mixture stays liquid and doesn't coagulate into a sauce. Drain the liquid. Most of the excess seasonings will come out with the liquid. Melt the second tablespoon of butter into the pan and coat the bottom. Add the shrimp back to the pan. Sautee over medium-high heat until the edges start to brown slightly. Remove shrimp from pan and set on a paper towel to absorb the excess butter.
Serve these in any of your favorite dishes that you would put shrimp on.....Pasta or salads with your favorite sauces or dressings, or you can use them alone as appetizers with cocktail sauce. They will have a completely unique flavor and you'll be surprised how many people eat them alone without sauce. They work really well on a simple plate of lightly buttered angel hair.
Enjoy
Yummm
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