Ingredients
- tablespoons olive oil
- cloves garlic, crushed
- pound large shrimp, deveined
- /4 cup white tequila
- tablespoons fresh lime juice
- /2 bunch cilantro, finely chopped
Instructions
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Step 1
Start by warming the olive oil in a skillet over medium heat until it shimmers. Add the crushed garlic and stir often for 2 minutes, just until it turns pale gold—keep a close eye so it doesn’t burn. In go the shrimp, followed by the tequila and lime juice. Cook for 3 to 5 minutes, flipping the shrimp once, until they curl and turn pink. The liquid reduces into a fragrant, tangy sauce. Pull the pan from the heat and toss in the cilantro, letting the heat wilt it gently. I like to serve these prawns right from the skillet with toothpicks for casual dipping. Peel and eat them while they’re still warm for the juiciest bite.
Chef's Tip
I always add the tequila off the heat to control the flame, then return the pan to the stove. This way, the alcohol cooks off but leaves behind that unmistakable agave essence without any harshness.
Storage Tips
Keep leftovers in a sealed container in the fridge for up to 2 days. Reheat gently in a pan over low heat just until warm, or slice them cold over a crisp salad for a refreshing next-day bite.
Variation Tips
Swap tequila for dry white wine if you prefer a milder note, or toss in a pinch of smoked paprika for depth. Pair these prawns with creamy cauliflower mash or a simple arugula salad dressed with extra lime juice.