Tequila Shrimp with Persian Lime Infused Olive Oil


  • 1 pound of shrimp, thawed, rinsed and shell removed, leaving tails on
  • A light sprinkle of Kosher salt
  • 2 tbsp of Glasses & Grapes Persian Lime Infused Extra Virgin Olive Oil


  • 2 tbsp of tequila
  • 1 tsp of Kosher salt
  • 1 tsp of chili paste
  • 2 tbsp of honey


  • 1/4 cup of finely chopped cilantro
  • Dash of chili powder


Thaw and rinse all shrimp.  Remove all shells and devein if necessary. Set aside.

In a small mixing bowl combine all sauce ingredients. Pour into a small skillet over medium high heat and reduce in half. While reducing, heat Persian Lime Olive Oil in a large skillet over high heat. Sauté shrimp until pink and they are beginning to brown. Add sauce and continue to sauté until the sauce is almost a glaze and is sticking to shrimp.

Quickly remove and place cooked shrimp into a medium size mixing bowl, and quickly toss with the cilantro and chili powder.  Place into margarita glass or your choice of serving dish and serve immediately.