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Back to the Family by Art Smith
We created this dish using Cielo, my friend's tequila. The tequila has a wonderful flavor and makes a great cocktail, but it is also great for marinating shrimp. These taste wonderful hot off the grill, and served at room temperature.
Makes 4 Servings



    • 1¼ cup tequila, divided
    • 1/2 cup fresh lime juice
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon chili powder
    • 1 jalapeno pepper, seeded and minced
    • Freshly ground black pepper to taste

    • 1/4 cup plus 1 tablespoon olive oil, divided
    • 1 cup chopped fresh cilantro
    • Pinch of salt
    • 2 pounds shrimp, peeled and deveined


1. For the marinade, combine 1/4 cup of the tequila and the lime juice, cayenne pepper, chili powder, jalapeno, and black pepper in a medium bowl.

2. Toss the marinade over the shrimp, cover, and let marinate in the refrigerator for at least 30 minutes.

3. Remove from the refrigerator and toss the mixture with 1/4 cup of the olive oil, the cilantro, and salt.

4. Place 1 teaspoon of olive oil in a large saute pan over medium-high heat. When the oil begins to smoke, remove the pan from the stove and add 4 tablespoons of tequila to the pan. (You can avoid a dangerous flare-up by removing the pan from the stove.)

5. 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.

6. Cook another 2 minutes and, using a slotted spoon or spatula, 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.

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