1 lb. shrimp
2 tbsp. butter
1 tbsp. minced shallots
1/4 c. Tequila
3/4 c. heavy cream
Juice of 1 lime
1 1/2 tbsp. cilantro
1 tbsp. grated lime peel

Clean and devein shrimp. Melt butter in large skillet, cook shrimp, stirring rapidly and cook about 2 minutes. Add shallots, saute 15 seconds. Add tequila slowly (may flare up). Add cream, cook over high heat about 1 minute. Using slotted spoon, remove shrimp to hot platter. Add lime juice to pan and bring to a boil for 30 seconds. Add cilantro. Spoon sauce over shrimp. Sprinkle with lime peel. Serve with rice or small shaped pasta. Serves 4.