Prep 25 mins
Cook 10 mins
This is a Mexican-inspired version of Shrimp Scampi submitted to "The Cooks Exchange-Reader's Best Recipes" in a June 1983 issue of Bon Apetit. Serve with thick slices of crusty French bread or bolillos, small oblong crusty Mexican rolls.
- 1⁄2 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
- 1⁄4 cup fresh lime juice (about 2 medium limes)
- 1⁄4 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.