Abigail Hitchcock’s Tequila Lime Marinated Shrimp

 

 Abigail Hitchcock not only a chef, a restaurant owner, a judge but also gives classes on practically everything.

1/4 cup Tequilla

1/4 cup lime juice

1 tablespoon honey

1 lemon, quartered

1 small onion, quartered

2 bay leaves

8 peppercorns

1 (1-pound) bag frozen salad shrimp

1/2 cup cilantro, chopped

1 Jalapeno pepper, chopped

 In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.

Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.

Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.

Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.