Shrimp with Tequila, Lime and Cilantro Cream Sauce

I serve it with ciabatta bread, rubbed with fresh garlic and olive oil then lightly toasted. Using 100% agave tequila makes a big difference.

1 lb shrimp, 21-25 count
½ cup Tequila
4 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. lime juice, freshly squeezed (1 Lime)
3 Tbsp. fresh cilantro, finely chopped
1 large clove garlic, minced
1 tsp. sea salt
1 tsp. black pepper, freshly cracked
1 tsp. cumin
¼ cup heavy cream

Peel and devein the shrimp. Season with salt, pepper or any seasoning rub you enjoy. Sauté the shrimp in olive oil in a skillet, adding a pinch of the garlic. Cook until they turn pink, 3-5 minutes. Do not overcook. Remove shrimp from pan.

Add 2 Tbsp. of the butter, and the remaining ingredients except the heavy cream to the skillet. Stir to blend. Whisk in the cream and cook until a smooth sauce forms and thickens slightly. Add shrimp back to the pan and serve or serve the sauce over the shrimp. Top with additional chopped cilantro.

Makes 4 servings.