Tequila-Poached Shrimp With Lime Crema

• SHRIMP:
• 1/2 cup silver tequila
• 1/2 lime
• 1/4 teaspoon kosher salt
• 8 black peppercorns
• 24 jumbo shrimp (about 1 lb. total), unpeeled
• CREMA:
• 3/4 cup sour cream
• 2 teaspoons finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Kosher salt
• Lime wedges, for garnish, optional

1. Make shrimp: In a straight-sided saute pan, combine 4 cups water, tequila, lime, salt and peppercorns; bring to a boil. Reduce heat to medium-low and cover; simmer for 10 minutes. Reduce heat to barest simmer and add shrimp. Cook until just pink, about 3 minutes. Turn off heat; let shrimp sit in pan for 2 minutes. Transfer to a paper towel-lined baking sheet and let cool. Peel shrimp, leaving tails on. Cover and refrigerate for at least 2 hours or up to overnight.
2. Make crema: In a small bowl, combine sour cream, lime zest and juice and honey; season generously with salt.
3. Arrange shrimp on a platter, with crema for dipping. Garnish with lime wedges, if desired.

silver tequila, lime, kosher salt, jumbo shrimp, sour cream, lime zest, lime juice, honey, kosher salt, lime wedges

Taken from www.myrecipes.com/recipe/tequila-poached-shrimp-lime-crema (may not work)