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Spicy Tequila Shrimp

Yield 6 servings (serving size: 3/4 cup shrimp mixture, 1 cup rice, and 2 avocado wedges)

Ingredients

  • 1 teaspoon vegetable oil
  • 1 cup vertically sliced onion
  • 1/2 cup julienne-cut seeded jalapeno pepper
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • 1/2 cup tequila
  • 3 cups chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 6 cups hot cooked rice
  • 1 peeled medium avocado, cut into 12 wedges

Nutrition Information

  • calories 380
  • caloriesfromfat 18 %
  • fat 7.5 g
  • satfat 1.2 g
  • monofat 3.6 g
  • polyfat 1.6 g
  • protein 17.6 g
  • carbohydrate 60.3 g
  • fiber 3.6 g
  • cholesterol 86 mg
  • iron 4.5 mg
  • sodium 376 mg
  • calcium 74 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. Serve with avocado wedges.