Tequila Lime Shrimp- WWW

I found a new blog site, Weight Watcher Wednesday, which I am going to try to keep up with. The site is the idea of Em at The Repressed Pastry Chef and as she says, "Let's show everyone that great tasting, beautiful food doesn't have to be a diet-buster". So here I go with my first entry.

I found this recipe on the WeightWatchers.com website. I had a bag of Trader Joe's shrimp in the freezer, and borrowed the tequila from neighbor Sue (technically she gave it to me, it will not be returned). This is a very easy dish to put together. I served it over a bed of lettuce, from my garden and freshly dug and roasted beets, also from said garden. Light, spicy and delicious, perfect for the hot summer weather!

Tequila Lime Shrimp

serves 4


1/3 cup fresh lime juice
1/2 Tbsp jalapeno pepper(s), minced (don't touch seeds with bare hands)
1/2 tsp chili powder, chipotle-variety (I just used plain chili powder)
3/4 tsp sugar
3/4 fl oz tequila
1/4 cup cilantro, fresh, chopped, divided
1 Tbsp olive oil
1 medium garlic clove(s), minced
1/2 tsp sea salt, or to taste (plus some for garnish)
1 1/2 pound shrimp, jumbo-size, shelled and deveined (or leave tails on for a nicer presentation)

In a small bowl, combine lime juice, jalapeno, chili powder, sugar, tequila and 2 tablespoon of cilantro; set aside.


Heat oil in a large nonstick skillet over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp; sauté, until shrimp turn pink, about 4 minutes. Remove shrimp to a serving plate and cover to keep warm.

Add lime juice mixture to same skillet and place over high heat. Cook until alcohol burns off, stirring and scrapping sides of pan, about 2 minutes; pour over shrimp and garnish with remaining cilantro and more sea salt, if desired. Yields about 3 ounces of shrimp per serving.