Baja-Style Shrimp
Marinade & Shrimp  
2 Tbs    tequila  
1 Tbs    lime juice  
1/2 tsp    salt, or to taste  
1 lb    shrimp (30-40 per pound), peeled and deveined  
3 tsp    extra-virgin olive oil, divided  
1/4 tsp    ground cumin seed  
2   cloves garlic, minced  
3 cups    Savoy or green cabbage, shredded  
1   medium tomato, chopped  
1   jalapeņo pepper, seeded and minced  
4   scallions, thinly sliced (2/3 cup)  
1/4 cup    chopped fresh cilantro  
2 Tbs    fresh lime juice  
1 Combine tequila, lime juice and salt in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
2 Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
3 Add the remaining 2 teaspoons oil to the pan. Add garlic and cumin; cook, stirring, until fragrant, about 30 seconds.
4 Stir in cabbage, tomato and jalapeno; cook until the cabbage starts to soften, 3 to 4 minutes.
5 Add the reserved marinade; simmer for 2 minutes.
6 Add scallions and return the shrimp and any accumulated juices to the pan; heat through.
7 Serve immediately, sprinkled with cilantro and lime juice.
Servings: 4
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving      
Calories   194.00  
Calories From Fat (30%)   57.56  
    % Daily Value
Total Fat 6.00g   9%  
Cholesterol 172.00mg   57%  
Carbohydrates 7.00g   2%  
Dietary Fiber 2.00g   8%  
Net Carbohydrates 5.00g      
Protein 25.00g   50%  
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.