Recipe - Tequila-Lime Shrimp

One half Stick margarine
2 tablespoon Olive oil
2 Garlic cloves, minced
1 One half pound Medium shrimp, shelled and
deveined
3 tablespoon Tequila
1 One half tablespoon Lime juice
One half teaspoon Salt
One half teaspoon Chili powder
4 tablespoon Coarsely chopped fresh
cilantro

Pat shrimp dry with paper towels. Heat margarine and oil in a large skillet
over a medium heat. Add garlic and shrimp; cook about 2 minutes, stirring
occasionally. Stir in tequila, lime juice, salt, and chili powder. Cook 2
minutes more or until most of the liquid is evaporated and shrimp is pink
and glazed. Add cilantro.

Serve over hot, cooked rice, garnished with lime wedges.

This recipe came from Best of the Best from Texas II (and before that:
Southwest Ole') Best of the Best from Texas II is a compilation of recipes
from books from around the state. Posted to TNT Prodigy's Recipe Exchange
Newsletter by "Donna Fernandez" donnaf@why.net on Apr 13, 1997