Drunken Shrimp with Tequila (Camarones Borrachos) | Christopher Kimball’s Milk Street | Recipes, TV

Name: Drunken Shrimp with Tequila (Camarones Borrachos) | Christopher Kimball’s Milk Street | Recipes, TV
Ingredients: 2 pounds extra-large (21/25 per pound) shrimp, peeled and deveined (if desired; see headnote); 2 teaspoons lime juice, plus lime wedges to serve; Kosher salt and ground black pepper; ½ cup tequila (see headnote); 3 tablespoons extra-virgin olive oil; 3 tablespoons salted butter, cut into 3 pieces; 6 medium garlic cloves, minced; 2-3 teaspoons red pepper flakes; ¼ cup lightly packed fresh cilantro, roughly chopped; ½ cucumber, peeled and thinly sliced; ½ small red onion, thinly sliced

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Either peeled easy-to-eat shrimp or shell-on versions work for this drunken shrimp (camarones borrachos) sauced with a garlicky, spicy tequila sauce.

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Ingredients

2 pounds extra-large (21/25 per pound) shrimp, peeled and deveined (if desired; see headnote)
2 teaspoons lime juice, plus lime wedges to serve
Kosher salt and ground black pepper
½ cup tequila (see headnote)
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter, cut into 3 pieces
6 medium garlic cloves, minced
2-3 teaspoons red pepper flakes
¼ cup lightly packed fresh cilantro, roughly chopped
½ cucumber, peeled and thinly sliced
½ small red onion, thinly sliced