The flexitarian prescription

A couple months ago (May 10), it was National Shrimp Day and I posted a little piece dedicated to the little creatures: a sort of “shrimp 101” if you will … but I failed to include this AMAZING recipe. So here you go … couple things to note: YES you do have to use tequila. AND OMG today is National Tequila Day. How’d that happen : ) LOL. Honestly though, you really do need to use it when sauteing the shrimp. It makes all the difference!

Tequila Lime Shrimp

PREP TIME: 30 minutes, plus 1 hour to marinade | COOK TIME: 5 minutes

• 20 (or so) Jumbo shrimp, deveined and shelled
• 2 limes
• 2 tsp garlic, minced
• ½ tsp cumin
• 1 tsp coriander
• 1 tsp crushed red pepper flakes
• ½ cup tequila
• 4 TBS plant-based butter

First, peel the shrimp and remove that other vein: one is the digestive “poop” vein and the other is like it’s spine, kind of. Not everyone removes both but I have too. It’s a thing. Anyhoo, rinse them, lightly pat dry and place in a large bowl. Squeeze the lime juice into the bowl and add all other ingredients except butter. Let marinade in the fridge for at least an hour. When ready to cook, melt butter over medium-high heat, then add the lime rind pressing the flesh into the melted butter until it sizzles, about 90 seconds. Add shrimp and the marinade and sauté until they’ve turned that darker pink, about 5 minutes total. Turning the shrimp once or twice. Done. Serve alongside whatever floats your boat … I suggest stuffed jalapenos and a whole bunch of guacamole. Enjoy!