Shrimp with Tequila-Garlic Sauce

Ingredients:

1 pound jumbo shrimp (U/10), peeled and de-veined, tails intact
1/2 cup olive oil
3 cloves garlic, coarsely chopped
2 serrano chiles, stemmed, seeded and chopped
1/2 red bell pepper, seeded and cut into thin strips
1/4 cup chopped fresh cilantro
juice of 1 lime
3 oz. tequila (2 shots)
salt, white pepper and New Mexican chile powder

Instructions:

Lay the shrimp out and pat them dry with some paper towels, then season each side with some salt, white ground pepper and chile powder.

In a heavy cast-iron skillet add the olive oil and let it get hot. When the skillet is ready, add the chopped garlic and cook until the garlic starts to get brown. Now add the chopped serrano chile, the red bell pepper strips and the chopped cilantro leaves. Stir the ingredients quickly, then add the shrimp to the skillet. Sear them on one side, then turn the shrimp and pour the tequila over the top of the mixture. Cook until the liquid has evaporated — about a minute or so. Transfer 5 shrimp to each serving plate and sprinkle with some chile powder. Garnish with a wedge of lime and a sprig of cilantro.

Yields 2 appetizer servings.