Margaritaville Shrimp

• 1 pound jumbo shrimp, shelled and deveined
• 1 Key lime, juiced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, smashed
• 2 scallions, white part only, sliced thin
• healthy pinch of aleppo pepper
• 1/4 cup silver (white) tequila
• splash of heavy cream
• salt and pepper
• chopped cilantro, lime wheel and sea salt, for garnish

1. Squeeze the lime juice over the shrimp and let them hang out as you gather the remaining ingredients.
2. Melt the butter into the olive oil in a large pan, add the shrimp and the garlic and saute over medium for a minute or so. Add the scallions and cook for a minute, stirring. Sprinkle with the aleppo pepper and cook for a few more seconds. Lower the heat.
3. Demonstrating heroic restraint, do not sample the tequila, but pour it over the shrimp. Ignite with a long kitchen match and duck. When the flames subside, add a splash of heavy cream and salt and pepper to taste. Stir.
4. Wet the edge of 4margarita or martini glasses and rim with sea salt. Pile the shrimp into the glasses, sprinkle with chopped cilantro, and place the lime wheel attractively on the side of the glasses. (You could also skip this and just put the shrimp in little bowls with cilantro sprinkled on top. But it's more fun the other way)

jumbo shrimp, lime, olive oil, butter, clove garlic, scallions, pepper, silver, heavy cream, salt, cilantro

Taken from food52.com/recipes/10700-margaritaville-shrimp (may not work)