Tequila Lime Shrimp

Ingredients:

• 2 pounds shrimp
• 2 cups julienned jicama 
• 1/2 cup vegetable oil
• 1/4 cup tequila
• 1/3 cup sugar
• 1/2 cup chopped fresh cilantro
• 3 or 4 jalapeno chiles, seeded, finely chopped
• 1 or 2 green onions, thinly sliced
• full pinch of kosher or sea salt

Directions:

1. Cover the shrimp with water in a large saucepan.  Bring to a boil.  Boil until the shrimp turns pink; drain.  The cooking time varies according to the size of the shrimp.  Boil medium-large shrimp (25 to 30 count) for 4 minutes.  Peel and devein the shrimp.  Place the shrimp and jicama in a sealable plastic bag.
2. Whisk the oil and tequila in a bowl.  Whisk in the sugar.  Stir in the cilantro, jalapeno chiles and green onions.  Pour over the shrimp mixture and seal tightly.  Marinate in the refrigerator for 2 hours, turning occasionally.
3. Remove the shrimp from the bag.  Pour the remaining marinade onto a platter with sides.  Arrange the shrimp over the marinade.  Garnish with sprigs of cilantro and additional jalapeno chiles.  Serve with wooden picks.

Yield: 8 servings