As Promised to Spike: Camarones Borrachos (Drunken Shrimp)

[Adrian]

I promised Spike a couple of weeks ago i would post this recipe. it's one of my favorites, and with the temperatures getting warmer, the timing is perfect. Just remember, don't be afraid of the heat with this one! Enjoy!
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Camarones Borrachos (Drunken Shrimp)

1 lb 31/35 count shrimp, peeled, deveined and tails left intact
3 tbsp tequila
1 tbsp Worcestershire sauce
3 cloves garlic
1 tsp dried oregano
1 tsp salt (or to taste)
1 tbsp paprika
2 jalapenos, stem, seeds and ribs removed
1/2 cup (packed) whole cilantro leaves, plus extra for garnish
2 tbsp oil (grape seed or canola is good, but i usually end up using olive oil because that's what's available and it words fine)
Lime wedges, for garnish

* Place shrimp in a large, non-reactive bowl
* Combine the tequila, Worcestershire sauce, garlic oregano, salt, paprika, jalapenos, cilantro and oil in a food processor bowl
* Process, using the metal blade attachment, until smooth.
* Taste the mixture and adjust seasoning with salt if necessary
* Pour the marinade over the shrimp and then cover and refrigerate for at least one hour (I like doing it longer, say 3-4 hours)
* Heat a large skillet over high heat until VERY HOT (seriously, extreme heat is critical. first time i learned this, i think i let the skillet heat dry on high for 8-9 minutes! If your heat is high enough, a hood would be beneficial)
* Add the marinated shrimp and cook, stirring constantly, about 2 - 3 minutes, until shrimp are just cooked through (note, if you have a stove with a lower BTU output, try to avoid getting too much of the marinade in the pan to avoid "steaming" the shrimp.
* transfer to a serving platter, garnish with lime and cilantro and serve.

note: I have skewered these and grilled them as well, to good results. Enjoy!

[Dee]

mmmmm - that sounds fantastic!! I've never cooked with tequila before. I'll be trying this one this weekend - and while I have the tequila out I may as well mix up some margaritas