Recipe - Margarita Shrimp With Fettuccine

12 lg Shrimp peeled and
Deveined
One half cup Tequila
3 tablespoon Fresh lemon juice
2 Eggs
2 tablespoon Water
One fourth cup Olive oil
Allpurpose flour
One half cup Unsalted butter
3 Thin lemon slices
4 Green onions chopped
2 teaspoon Minced ginger peeled
2 teaspoon Minced garlic
1 teaspoon Allpurpose flour
1 cup Dry white wine
6 ounce Fettuccine
Chopped fresh dill

Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerate
2 hours. Drain shrimp.

Whisk eggs and water in medium bowl. Season with salt and pepper. Heat
oil in large skillet over medium heat. Dip shrimp into egg mixture, then
into flour; shake off excess. Place shrimp in skillet and saute until pink
and cooked through, about 2 minutes per side. Transfer shrimp to plate
lined with paper towels and drain. Discard oil.

In same skillet, melt One fourth cup butter over medium heat. Add lemon and green
onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes.
Stir in flour. Gradually mix inwine; boil until reduced to glaze, about 2
minutes. Add remaining butter and whisk until melted. Discard lemon. Return
shrimp to skillet and heat through.

Meanwhile cook pasta in salted water. Drain. Divide pasta between plates.
Top with shrimp. Pour sauce over. Sprinkle with dill and serve.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM

Recipe By : La Cucina di Pinocchio Amherst, MA