TEQUILA-CHIPOTLE SHRIMP2 canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce from the can
3 tablespoons tequila
2 tablespoons lime juice
1 tablespoon ketchup
1 clove garlic, chopped
2 teaspoons packed light brown sugar
1/4 teaspoon salt
3/4 pound (about 20) medium shrimp, shelled and deveined
1 tablespoon olive oil
Hot cooked rice (optional, for serving)
In small food processor, combine chiles and 1 tablespoon adobo sauce with tequila, lime juice, ketchup, garlic, brown sugar and salt. Process until smooth.
Place shrimp in non-reactive bowl, pour mixture over them and marinate at room temperature for 30 minutes.
Transfer shrimp to a strainer, allowing any excess marinade to drip back into bowl. Reserve marinade.
Set heavy skillet over high heat and heat until very hot. Add oil and swirl to coat the bottom of skillet. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a serving dish.
Add reserved marinade to pan and bring to a boil, scraping pan often. Cook for 15 seconds.
Pour sauce over shrimp and serve immediately. Serve over rice, if desired.
Source:
The El Paso Chile Company Margarita Cookbook by W. Park Kerr