od there. You don't get a fancy storefront or packaging but the quality is simply amazing. I purchased a couple of pounds of shrimp for the Paella I made on the previous post and ended up having some leftovers so I decided to create something on the lighter side that still packed lots of flavor. I had seen a recipe on the Food Network at one point that included tequila and shrimp so having both ingredients on hand I decided to come up with my own twist for a salad.
What you Need:
8-10 medium sized shrimp
6 grape tomatoes, halved
1/3 of a large onion, finely chopped
1 shot of tequila
1 garlic clove
1/2 lime
Chili powder (optional)
Salt and Pepper to taste
In a medium saucepan, heat a tablespoon of olive oil on medium-high. Cook the onions until translucent. Add the garlic and shrimp. Cook for 4-5 minutes or until the shrimp turns pink. Add the tequila, tomatoes, chili powder, salt and pepper. Serve over a bed of mixed field greens that has been lightly tossed with olive oil and red wine vinegar.
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