- 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.