Shrimp Margarita

20 Shrimp, peeled and devained
3 tbsp. Lime juice
Salt and white pepper to taste
1 Ripe avocado, peeled, no pit, cut in 1/2" slices
2 tbsp. Olive oil
1 tbsp. Shallots
1/3 cup Tequila
1/2 cup Heavy cream
1 tbsp. Red pepper, chopped
Cooked Yellow Rice

Cook small package of Vigo yellow rice first.
Combine shrimp, lime juice, and salt and pepper in small bowl and let marinate. Heat olive oil in large frying pan. Add shrimp and marinade and cook over high 1 minute. Sprinkle shallots over shrimp and stir 10 seconds. Add tequila, cream, salt and pepper, and red peppers. Mix briefly and add avocado slices. Cook 1 minute. Put rice on individual serving plates, top with shrimp and avocado (leave sauce in pan). Boil sauce for 30 seconds and spoon over shrimp and avocado.
Serve with hot buttered Cuban bread and sangria.

Serves 2.

Ashley Robinson         


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