1/4 c. olive oil
3 Tbls. onion, finely chopped
4-5 cloves garlic, minced
2 lbs. fresh shrimp, peeled & deveined
1/4 c. tequila
1/4 c. fresh lime juice
1/8 t. kosher salt
2 Tbls. fresh cilantro, chopped
Cook onion and garlic in olive oil in a large skillet over medium heat until tender (about 3 minutes). Watch so garlic doesn’t burn.
Add shrimp and tequila, bring to boiling. Boil gently, uncovered 3-5 minutes, or until shrimp turn pink, stirring occasionally. Transfer shrimp to a bowl. Add lime juice, salt and cilantro. Toss to mix.
Cover and refrigerate 12-24 hours, stirring occasionally. Drain before serving.