Sautéed Margarita Shrimp

A dash of tequila or margarita mix, plus a grating of zesty lime peel make this dish sing. Serve it atop rice or alongside spongy bread (for sopping up the sauce). A good coarse sea salt is the perfect finish.

3 tablespoons unsalted butter, divided
1 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
1/2 cup sliced green onion, divided
3 tablespoons tequila or margarita mix
1 1/2 tablespoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon hot pepper sauce
1/4 teaspoon coarse sea salt
1/2 lime, sliced

1. Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until shrimp turn pink, stirring frequently.

2. Add 1/4 cup of the green onions; cook 15 to 30 seconds or until onions turn bright green, stirring constantly. Add tequila, lime juice, lime peel and hot pepper sauce; cook and stir 30 to 60 seconds or until slightly reduced. Stir in remaining 1 tablespoon butter until melted.

3. Remove from heat; stir in remaining 1/4 cup green onions. Sprinkle with salt; garnish with lime slices.

4 servings

PER SERVING: 190 calories, 10 g total fat (5.5 g saturated fat), 19.5 g protein, 3.5 g carbohydrate, 100 mg cholesterol, 905 mg sodium, .5 g fiber


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