fresh lime juice
½ tbsp(s), minced (don't touch seeds with bare hands)
½ tsp(s), chipotle-variety
¾ fl oz
¼ cup(s), fresh, chopped, divided
1 clove(s), medium, minced
½ tsp(s), or to taste (plus some for garnish)
22 oz, jumbo-size, shelled and deveined (or leave tails on for a nicer presentation)
- In a small bowl, combine lime juice, jalapeno, chili powder, sugar, tequila and 2 tablespoon of cilantro; set aside.
- Heat oil in a large nonstick skillet over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp; sauté, until shrimp turn pink, about 4 minutes. Remove shrimp to a serving plate and cover to keep warm.
- Add lime juice mixture to same skillet and place over high heat. Cook until alcohol burns off, stirring and scrapping sides of pan, about 2 minutes; pour over shrimp and garnish with remaining cilantro and more sea salt, if desired. Yields about 3 ounces of shrimp per serving.