| |
| INGREDIENTS |
| 1 tsp |
olive oil |
| 2 |
cloves garlic, minced |
| 1 c |
plum tomatoes, diced |
| ¼ c |
red onion, finely diced |
| 1 |
jalapeno pepper, seeded, finely diced |
| 2 tbsp |
tequila |
| 2 tsp |
cayenne pepper |
| ¼ tsp |
Tabasco sauce |
| |
juice of ½ lemon |
| 1 lb |
large shrimp, peeled and deveined |
|
|
|
| RECIPE |
- Combine all ingredients, except shrimp, in a bowl and refrigerate overnight to blend flavors.
- Heat large nonstick skillet coated with cooking spray over medium-high heat.
- Sauté shrimp until just pink – not quite done.
- Pour sauce over shrimp, let come to a boil to heat and finish cooking shrimp.
- Serve with Cilantro Lime Rice (recipe to follow).
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ of entrée
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
177 |
|
| Total Fat |
5 g |
|
| Sodium |
176 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
1 g |
|
| Protein |
24 g |
|
|
|
