2-4 servings

2 lbs. Shrimp, peeled

1/4 c. Onion, minced

5 Garlic cloves, minced

1/4 c. Olive oil

1/4 c. Tequila

1/4 c. Lime juice

2 Tbsp. Cilantro

Salt and pepper

Heat olive oil in a large skillet; cook onion and garlic over medium heat until tender, about 3 minutes. Add shrimp and tequila; simmer until shrimp turns pink, 3 to 5 minutes. Transfer to a nonreactive bowl; toss with lime juice, salt to taste and add cilantro. Refrigerate for 4 to 24 hours, stirring occasionally. Drain before serving.