Flaming Tequila Shrimp Two Ways

Shrimp are sold by size based on how many are in a pound. A 14/16 size shrimp means there are 14 to 16 shrimp per pound. Substitute prepared guacamole if prep time is limited. Makes 24 shrimp

24 raw shrimp (14/16 size) peeled and deveined, tails on

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

12 pea pods Guacamole: 2 medium ripe avocados 2 garlic cloves, minced 2 teaspoons lime juice

1 ⁄8 teaspoon salt teaspoon salt

1⁄8 teaspoon ground cumin

Pinch of cayenne pepper

2 tablespoons finely diced white onion

1 tablespoon chopped cilantro

4 tablespoons tequila for flaming

Place shrimp in a bowl. Toss with oil, lime juice and cilantro. Let rest 5 minutes while preparing guacamole and pea pods.

Prepare pea pods: Bring 2 quarts water to a boil. Place pea pods in strainer small enough to fit in pot. When water boils, place strainer with pods into water. Blanch 30 seconds. Remove and rinse pods in strainer under cold water.

Prepare guacamole: Halve avocados and remove pit. Scoop out avocado flesh into a bowl. Mash with a potato masher or fork. Add remaining ingredients (through cilantro).

Heat a large sauté pan over medium-high heat. When hot, add half the shrimp. Sear on all sides until almost cooked through, about 2 minutes. Carefully add 2 tablespoons tequila to pan. If using a gas burner, tip pan to ignite tequila. If using electric burner, use a long match or long kitchen lighter to ignite. If flame becomes too high for comfort, place lid on top to stop flame. Cook 1 minute. Remove shrimp. Cook and flame remaining shrimp, using remaining 2 tablespoons tequila.

Wrap a pea pod around each of 12 of the shrimp, securing pods with a decorative toothpick. Place guacamole in 12 appetizer spoons (available at party supply stores). Top each with one of the other 12 shrimp.