Margarita Shrimp

5 Tbsp. extra virgin olive oil

1 1/2 lbs. large shrimp, peeled, deveined

1/2 cup green onions, minced

2 large cloves garlic, minced

1/4 cup tequila

2 Tbsp. lime juice, freshly squeezed

1 tsp. coarse salt

Lime wedges

In large skillet over medium-high heat, heat EVOO to temperature. Add shrimp, green onion and garlic; cook 1 minute, turning once.

Remove from heat and add tequila. Return to heat. Bring to boil, scraping up any browned bits in pan.

Transfer to bowl and toss with lime juice and salt.

Garnish with lime wedges; serve warm or cold.