Hot Summer Days...

Now that I'm not working, I've actually had a few days to make some gourmet meals at home. Nothing says summer that shrimp, cilantro and limes. Enjoy this dish with a cold corona or an ice cold margarita to wash down to the spiciness of the shrimp. There is no need to premarinate the shrimp and they cook up cook, which makes this meal perfect for a weeknight.

Tequlia Shrimp with Cilantro-Lime Rice

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

1/2 teaspoon salt, divided

1/4 teaspoon ground red pepper

1/4 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

1 1/2 pounds peeled and deveined large shrimp

2 tablespoons vegetable oil, divided

2 teaspoons bottled minced garlic

1/4 cup tequila

2 tablespoons minced fresh cilantro, divided

1 tablespoon fresh lime juice

Lime wedges (optional)

Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tablespoon cilantro; cook 1 minute.

Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.