Ingredients for 4 servings:
1. 1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints)
2. 1/2 teaspoon salt, divided
3. 1/4 teaspoon ground red pepper
4. 1/4 teaspoon chili powder
5. 1/8 teaspoon ground cumin
6. 1/8 teaspoon black pepper
7. 1 1/2 lbs peeled and deveined large shrimp
8. 2 tablespoons vegetable oil, divided
9. 2 teaspoons instant minced garlic
10. 1/2 cup tequila
11. 2 tablespoons minced fresh cilantro, divided
12. 2 tablespoons fresh lime juice
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
3. Add shrimp to bag.
4. Seal and shake to coat.
5. Heat 1 tbl oil in large skillet over medium-high heat.
6. Add shrimp to skillet, cook for 3 minutes, turning once.
7. Add garlic, saute for 1 minute.
8. Add tequila and 1 tbl cilantro.
9. Cook for a further minute.
10. Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
11. Enjoy.
Enjoy your meal!