Brazilian Drunken Angry Shrimp

• 1 1/2 lbs shelled de-veined uncooked large shrimp (16-20 count)
• 1/2 cup chopped cilantro (divided)
• 4 garlic cloves, minced
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon kosher salt (divided)
• 2 ounces good tequila
• 1/2 teaspoon ground fresh chili paste (I prefer sambal oelek, found in Asian section)
• 1 1/2 tablespoons olive oil
• 2 cups jicama (sliced matchsticks, may substitute water chestnuts)
• 1/2 cup scallion, sliced

1. Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
2. Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
3. I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.

shrimp, cilantro, garlic, lime juice, kosher salt, tequila, ground fresh chili paste, olive oil, jicama, scallion

Taken from www.food.com/recipe/brazilian-drunken-angry-shrimp-445324 (may not work)