I am posting this for all of my fans on The People’s Cube and for all of the foodies at Food.com.
Ingredients: [‘large shrimp’, ‘cilantro’, ‘garlic cloves’, ‘lime juice’, ‘kosher salt’, ‘tequila’, ‘chili paste’, ‘olive oil’, ‘jicama’, ‘scallion’]
Quantity of Ingredients: [“1 1/2 lbs shelled de-veined uncooked large shrimp (16-20 count)”,”1/2 cup chopped cilantro (divided)”,”4 garlic cloves, minced “,”1 1/2 tablespoons lime juice”,”1/2 teaspoon kosher salt (divided)”,”2 ounces good tequila”,”1/2 teaspoon ground fresh chili paste (I prefer sambal oelek, found in Asian section)”,”1 1/2 tablespoons olive oil”,”2 cups jicama (sliced matchsticks, may substitute water chestnuts)”,”1/2 cup scallion, sliced “]
Number of Servings: 4
Steps: [‘Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.’, ‘Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.’, ‘I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.’]