• 24 (1 lb) peeled and deveined jumbo shrimp
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt and freshly ground black pepper
• 1/2 tbsp extra-virgin olive oil
• 4 garlic cloves, crushed
• 1/4 tsp crushed red pepper flakes
• 2 tablespoons lime juice (from 1 medium lime)
• 2 oz tequilla
• 3 tablespoons rough chopped fresh cilantro
Season the shrimp with cumin, and salt and pepper to taste.
Heat a very large nonstick skillet over high heat. Add the oil and shrimp to the pan, and cook them undisturbed for about 2 minutes. Turn the shrimp over, add garlic, red pepper flakes and cook until opaque throughout, about 1 minute. Add the tequila and cook 30 to 40 seconds until slightly evaporated, remove from heat then squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.
• 1 pound (16 ounces) fresh strawberries, hulled
• 1 cup silver tequila
• 2/3 cup freshly-squeezed lime juice
• 1/3-1/2 cup honey or agave, more/less to taste
• 1/4 cup Cointreau or Triple Sec (or any orange liqueur)
• (for serving) ice, salt to rim the glasses, extra fresh strawberries and/or lime slices for garnish
Add strawberries, tequila, lime juice, honey, and orange liqueur to a blender. Pulse until completely smooth. Let the mixture rest for about 3 minutes, then skim off the foam on top. Taste, and add extra tequila or sweetener if desired.
If you would like to serve these in salt-rimmed glasses, simply run a lime wedge around the top of each glass. Then dip the top of the glass upside-down in a bowl of coarse margarita salt. Garnish the glasses with fresh strawberries and/or lime slices if desired.
TO SERVE ON THE ROCKS:
Fill up each glass about half full with ice, then pour the margaritas over the ice and serve immediately.
TO SERVE FROZEN:
Add about 3-4 cups of ice to your blender with the strawberry margarita mixture, and pulse until smooth. Pour into glasses and serve immediately.
(source: Gimme Some Oven)