Margarita Shrimp

• 2 cups yellow onions, finely diced
• 12 cup garlic, chopped
• 34 cup lime juice
• 3 ounces triple sec
• 5 ounces tequila
• 4 ounces butter (divided)
• 12 tablespoon coriander, ground
• 3 tablespoons fresh cilantro, medium diced
• 12 cup poblano pepper, medium diced
• 1 12 tablespoons cornstarch
• 1 ounce water
• 36 medium shrimp, shelled and deveined

1. In a sauce pan melt 2 tbls butter and saute shrimp till pink, set aside and keep warm.
2. In a separate sauce pan melt 2 tbls butter and saute, onions and garlic until tender.
3. Add lime juice, triple sec and tequila, simmer for about 5 minutes.
4. Add 4 tbls butter, slowly melt and stir in ground coriander.
5. Mix together the cornstarch and water, set aside.
6. Add in the fresh cilantro and poblano peppers to saucepan and simmer for 5 minutes.
7. Stir in the cornstarch mixture until thicken.
8. Top cooked shrimp with the onion mixture.

yellow onions, garlic, lime juice, triple sec, tequila, butter, coriander, fresh cilantro, poblano pepper, cornstarch, water, shrimp

Taken from www.food.com/recipe/margarita-shrimp-513654 (may not work)