Shrimp with Lime, Chiles, Tequila

• 3 tablespoons olive oil
• 6 tablespoons butter, divided
• 2 pounds large shrimp, peeled and deveined
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon chipotle chili powder, divided
• 3/4 cup finely chopped onion
• 1/2 poblano pepper, stemmed, seeded, and minced
• 1/4 cup minced jalapeno or serrrano chiles
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1/4 cup white tequila
• 1 cup chicken broth
• 2 tablespoons minced cilantro leaves, for garnish

1. In a large skillet over medium-high heat, heat the oil until hot but not smoking.
2. Add 1 tablespoon of the butter.
3. Season the shrimp on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the chipotle chili powder and cook, in 2 batches, until lightly golden and almost cooked through, 2 to 3 minutes.
4. Transfer the shrimp to a platter and cover loosely to keep warm.
5. Add the onion, all peppers and garlic to the skillet and cook until soft, 3 to 4 minutes.
6. Add the lime juice and tequila and cook scraping any browned bits from the pan, until almost nearly evaporated, about 2 minutes.
7. Add the chicken broth to the pan and cook until reduced by half, 2 to 3 minutes.
8. Remove the pan from the heat and add the remaining butter, salt and chili powder, swirling to melt and incorporate.
9. Return the shrimp to the pan to re-warm then serve immediately, with the pan juices and garnished with the cilantro.

olive oil, butter, shrimp, salt, chipotle chili powder, onion, pepper, chiles, garlic, lime juice, white tequila, chicken broth, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-with-lime-chiles-tequila-recipe.html (may not work)