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1
To make tequila-lime marinade: Combine 1/4 cup of the tequila and the lime juice, cayenne pepper, chili powder, jalapeno and black pepper in a medium bowl.
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2
To make tequila-lime shrimp: Toss the marinade over the shrimp, cover and let marinate in the refrigerator for at least 30 minutes.
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3
Remove from the refrigerator and toss the mixture with 1/4 cup of the olive oil, the cilantro and salt.
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4
Place 1 teaspoon of olive oil in a large saute pan over medium-high heat. When the oil begins to smoke, remove the pan from the stove and add 4 Tbsp. of tequila to the pan. (You can avoid a dangerous flare-up by removing the pan from the stove.)
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5
Drain the shrimp from the marinade. Discard the marinade. Toss one-quarter of the shrimp into the pan. Return the pan to the stove and cook for 1 to 2 minutes, tossing or stirring the shrimp.
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6
Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
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7
Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
