Margarita Shrimp Cocktail

Shrimp:

1 1/2 lbs. medium shrimp, deveined with shells (26-30 count)

4 cups water

2 tsp. salt

1 1/2 cups dry white wine

2 Tbsp.  lime juice

5 black peppercorns

1/4 cup fresh cilantro, chopped

Peel shrimp, leaving tails intact; reserve shells.

In 4-quart pot, combine shrimp shells, 4 cups water and 2 tsp. salt to boiling over high heat. Add wine, 2 tablespoons lime juice, peppercorns and cilantro. Reduce heat to medium. Cover and cook 30 minutes.

Strain stock into large bowl and discard shells, peppercorns and cilantro. Return stock to pot and heat to boiling over high heat. Add shrimp and immediately remove pan from heat. Cover and let stand 8-10 minutes until shrimp are pink and firm.

Meanwhile, fill large bowl half full with ice and water. When shrimp are done, remove and plunge into ice bath to chill. You can freeze the shrimp stock for later use.

Sauce:

1/2 cup orange juice

1/2 cup ketchup

1/4 cup fresh cilantro, chopped

1 ripe avocado, peeled, pitted and cubed

1/4 cup lemon juice

2 Tbsp. tequila

2 Tbsp. vegetable oil

1/2 tsp. salt

1/8 tsp. freshly ground pepper

2-3 drops hot pepper sauce

In medium nonreactive bowl, mix all sauce ingredients. Stir in cold shrimp to coat.

Cover and refrigerate at least 30 minutes, but no longer than 3 hours, before serving. To serve, line Margarita glasses with Bibb lettuce and fill with shrimp. Garnish with lime wedges or cilantro sprigs, if desired.

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.