Ingredients
Units
Scale
- 1lb of shrimp, cleaned
- 2 tbsp butter
- 4 garlic cloves, chopped
- 4 tbsp silver tequila
- 1/2 tsp smoked paprika
- 1 tsp honey
- 2 tbsp lime juice
- Salt and pepper
Shrimp Brine
- 1 tsp Kosher salt
- 1/4 tsp baking soda
Margarita Pipettes
- 2 shots silver tequila
- 1 shot triple sec
- 1 shot lime juice
- 1 tsp agave
- 16-20 pipettes (1 for every shrimp)
Instructions
- For the shrimp brine, combine kosher salt and baking soda in a small bowl. Add your shrimp and toss. Cover the bowl and move to the fridge for 30-60 minutes.
- For the margarita pipettes, fill a cocktail shaker (or mason jar) with ice. Add tequila, triple sec, lime juice, and agave. Shake until the shaker is frosted. Strain into a cup or small bowl. Fill pipettes, pile on a plate or bowl, and place in the fridge until after you cook the shrimp.
- Once the shrimp have had enough time to brine, remove from the fridge.
- Add paprika, salt, and pepper to the bowl. Toss with the shrimp.
- Heat butter in a large cast-iron skillet over medium-high heat.
- Once it melts, add garlic and stir for about 30 seconds.
- Add shrimp and cook for about 5-6 minutes or until one side turns pink. Cooking time depends on the size of the shrimp.
- Turn the shrimp over. Add tequila, lime juice, and honey. Allow the tequila to somewhat evaporates (1-2 minutes).
- By now you should have a nice char on your shrimp. Remove from the pan once the shrimp is cooked through.
- Let them rest on a plate for a minute before poking holes.
- To add the pipettes: in the larger side of the shrimp, use a skewer (or something similar–I ended up using a meat thermometer) to poke a hole in the shrimp. These are starter holes for the pipettes. Gently push the pipettes into the shrimp. They should be somewhat secured.
- Move to your serving plate, garnish with cilantro, and serve!