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12 oz. peeled shrimp
2 pinches salt
3 dashes black pepper
1/4 tsp. paprika
1 Tbsp. olive oil
2 garlic cloves, minced
2 Tbsp. tequila (alcohol will cook out)
1 1/2 Tbsp. lime juice
1 Tbsp. chopped cilantro

Season shrimp with salt, pepper and paprika. Heat a cast-iron
skillet; add olive oil. Saute garlic before adding shrimp. Cook
shrimp until slightly charred. Drizzle in tequila and toss. Add
lime juice; stir to combine. Remove from heat; add cilantro. Serve
with Mexican rice, or wrapped in a tortilla.

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