This can also be served over rice as an entree.

Ingredients:

• 3 ½ lbs shelled de-veined uncooked large shrimp ( 16-20 count)
• 1 c chopped cilantro ( divided)
• 10 garlic cloves, minced
• 4 Tab lime juice
• 1 1/2 tsp kosher salt (divided)
• 5 oz good tequila
• 1 tsp ground fresh chili paste (sambal oelek), found in Asian section)
• 4 Tab olive oil
• 3 c jicama ( sliced matchsticks, may substitute water chestnuts)
• 1 c scallion, sliced

Directions:

1. Combine shrimp, 3/4 c cilantro, garlic, lime juice, 1 teaspoon salt, and tequila in a glass bowl.
2. Cover with plastic wrap and refrigerate for 20 minutes.
3. Heat oil in large nonstick skillet until medium hot.
4. Cook jicama and green onions 3 minutes.
5. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally.
6. Remove from heat.
7. Stir in remaining cilantro, salt and ground chili paste.
8. Serve warm.

Suggest serving in individual Asian-style soup spoons with a little of the sauce.

Serves:  15 – 20 as appetizer, 4 as dinner

Source:  Obrigado Brazil! – VPWL November 2014