Heidie Mowrey’s Margarita Shrimp Cocktail


5 tablespoons olive oil
1 ˝ pounds large uncooked shrimp
˝ cup minced green onion
2 large garlic cloves
ź cup tequila
2 tablespoons fresh lime juice
1 teaspoon Margarita salt
2 small limes, cut into wedges
2 tablespoons fresh lime juice

At Home Preparation

Peel and devein shrimp and place in a container. Mince the green onion, including some of the green tops and place in container with shrimp. Mince the garlic and add to container with shrimp and green onion.

On Board Preparation
Cut limes into wedges (for garnish) and set aside. Heat the olive oil in a skillet over medium-high heat. Add the container of shrimp, green onion and garlic, cooking 1 minute stirring constantly. Remove from heat; add the tequila. Return to heat. Bring to boil, scraping up any browned bits in the pan. Remove from heat. Toss with 2 tbs fresh lime juice and Margarita salt. If serving cold, refrigerate about 1 hour or until chilled. For garnish, dip the rims of six Margarita glasses or serving bowls in the additional lime juice then into Margarita salt (if desired). Divide the shrimp mixture evenly among the glasses and garnish with a lime wedge.

Serves: 6