- 1 1/2 ounces olive oil
- 2 cloves elephant garlic, sliced
- 2 ounces sliced guajillo chile
- 24 jumbo shrimp, peeled and deveined
- 1 lemon, juiced
- 2 tomatoes, diced
- 2 ounces tequila
- 4 ounces butter
- Chive sprigs
In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.