TEQUILA-LIME SHRIMP ARE PERFECT FOR SHARING

You might know Julia Turshen from her fine work in Bon Appétit, Food & Wine and the New York Times. Her foodie cred is real. Turshen’s third cookbook Now & Again is a seasonally organized collection of recipes suited to sharing with friends and family.

This recipe for shrimp — with a tip of her culinary hat to Mexico — caught my eye as a great hors d’oeuvres, something you could pick up with a toothpick if your other hand was holding a glass of wine.

2 tbsp (30 mL) olive oil

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1 tbsp (15 mL) unsalted butter

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3 garlic cloves, minced

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1 lb large shrimp, peeled

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and deveined

½ tsp (2.5 mL) kosher salt 3 tbsp (45 mL) silver tequila Finely grated zest of Zest of 1 lime

2 tbsp (30 mL) fresh lime juice Fresh cilantro leaves, roughly chopped

1. In a large, heavy skillet over medium-high heat, warm olive oil and butter. Once butter melts, add garlic and cook, stirring, until it is sizzling and very fragrant, about 30 seconds. Add shrimp and sprinkle them with salt. Cook the shrimp, stirring now and then, until they turn opaque, about 1½ minutes. Pour in tequila. Let the shrimp cook until the tequila nearly evaporates, about 1 more minute. Turn off the heat, add the lime zest and juice, and toss well to combine. Transfer the shrimp to a serving platter (or serve straight out of the pan) and sprinkle with cilantro. Serve immediately with toothpicks. Makes 4 servings.