1 lb. lg. shrimp, cleaned, uncooked
3 tbsp. butter
1 tbsp. olive oil
2 lg. shallots, minced
Hot cooked rice
1 tbsp. lime juice
1/4 tsp. salt
Several dashes Tabasco
3/4 c. chicken broth
3 tbsp. coarsely chopped cilantro
2 tbsp. tequila

Pat shrimp dry. Heat butter and oil in large skillet over medium heat. When butter is melted, add shallots. Cook 1 minute. Add shrimp. Cook 2 to 3 minutes, stirring occasionally. Stir in tequila, lime juice, broth, salt and Tabasco. Cook 2 to 3 minutes or until most of the liquid evaporates and shrimp are pink and glazed. Add cilantro, cook 30 seconds. Serve over rice.