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Ingredients
- For shrimp:
- 14 jumbo shrimp, peeled and deveined
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 7 slices bacon, halved crosswise
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1/2 cup tequila
- 1/2 cup low sodium chicken broth
- 3 tbsp unsalted butter
- For guacamole:
- 2 ripe avocados
- 3 1/2 tsp fresh lime juice (1-2 limes)
- 1/2 cup and 2 tbsp diced tomato
- 2 tbsp minced onion
- 4 tsp minced, seeded jalapeno
- 3 tbsp minced fresh cilantro
- 1/2 tsp salt
- 1/4 tsp pepper
Details
Servings 1
Adapted from ninascookingjourney.com
Preparation
Step 1
Rinse shrimp and season with garlic powder and pepper. Wrap each shrimp in with a half slice of bacon, place a plate, cover and refrigerate.
To make the guacamole, cut the avocados in half, remove pits and scoop out the flesh into a medium bowl. Using the back of a fork, mash the avocados until there are no large chunks. Add 2 1/2 teaspoons of lime juice, 1/2 cup of tomato, the onion, 2 teaspoons of the chile, 2 tablespoons of the cilantro, the salt and pepper. Mix thoroughly, cover and set aside. To prevent the avocado from oxidizing, cover with plastic wrap by pressing the wrap down into the bowl until it touches the guacamole and completely covers it.
In a large pan heat the canola oil over medium high heat. Add bacon wrapped shrimp and cook on both sides about 5 minutes on each side until shrimp is completely cooked through and bacon is done. You may need to rotate the shrimp and cook on all sides depending on how large the shrimp is. Remove and set aside on paper towels to drain.
Pour the fat from the pan, reduce heat to medium and add the garlic and saute about 15 seconds. Add the tequila, stir and make sure to scrape the brown bits off the bottom of the pan. Simmer and reduce by half. Add the broth and reduce by half again. Add the butter, remaining 1 teaspoon lime juice, 2 teaspoons of chile and 2 tablespoons of tomato. Stir to mix well and simmer about 1 minute. Remove from heat.
To serve place shrimp on a tablespoon size dollop of guacamole. Spoon sauce over shrimp and garnish with cilantro and a wedge of lime.
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