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Shrimp Caborca

12 cup butter (1 stick)
4 medium garlic cloves, crushed with the flat side of a knife
2 -3 large mexican mild green chilies, coarsely diced (such as Anaheim or Poblano chilies)
2 lbs medium shrimp, peeled, deveined and tails removed
salt & freshly ground black pepper, to taste
14 cup fresh lime juice (about 2 medium limes)
14 cup tequila
2 tablespoons fresh parsley, chopped
lime wedge, for garnish


Combine butter and garlic in large skillet over high heat and saute garlic as butter is melting. When butter sizzles, remove garlic and discard. Add chilies to skillet and cook just until butter begins to brown, about 1 minute. Add shrimp,salt and pepper. Sprinkle shrimp with lime juice and cook just until shrimp begin to color, about 2 to 3 minutes. Pour tequila into corner of pan; heat briefly and ignite, shaking pan gently until flame subsides. Remove from heat. Add parsley and toss to combine. Serve immediately with lime wedges.

Source: www.food.com