SPICY GARLIC SHRIMP TEQUILA FLAMBE

Camarones al ajillo flameados con tequila

Serves 10-12 as an appetizer

25-35 raw shrimp, peeled and deveined
25-35 pieces fresh pineapple pieces (about 1/2 pineapple)
1 head of garlic, mashed to a paste

1/2 cup of fresh flat leaf parsley leaves

3 tbsp. thyme leaves

1 hot pepper (serrano or jalapeno), seeded, deveined, small dice

1 cup olive oil

Kosher salt and freshly ground black pepper

Tequila for flambéing

1 lime, juiced

Combine garlic, herbs, hot pepper and oil in food processor to make a thin sauce.  Season lightly with salt and pepper.  Marinate shrimp for 30 minutes or longer.  Heat skillet over medium high heat and sauté shrimp in small batches for one and a half minutes per side.  Season and flambé with about 3 tbsp. of tequila per batch.  Drizzle some lime juice on top. 

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