TEQUILA SHRIMP

½ lb. Raw shrimp, peeled, deveined, tails removed
2 Roma tomatoes, chopped
1 small onion, sliced
3 Tb. (1-1/2 oz or 1 shot) tequila
2 TB lime juice
2 TB coarsely chopped fresh cilantro
1 t. minced garlic
¼ t. chili powder
Salt to taste

Bring a large pan sprayed with Pam to medium heat. Add onion and garlic, and cook until onion is slightly translucent, about 3 min. Carefully add tequila to the pan and stir. (It’s unlikely it will flare up, but be cautious, just in case.) Cover the pan and let simmer for 5 minutes.

Add shrimp and cook for about 3 min., until shrimp are nearly opaque. Add tomatoes, lime juice, cilantro, chili powder, and salt; mix well. Stirring occasionally, cook until tomatoes have softened and shrimp are cooked through, about 2 min.

Makes 2 servings. Per serving: 206 calories, 2.25g fat, 470 mg sodim, 9.5 g carbs, 1.75 g. fiber, 4g sugars, 24g protein – 4 WW pts.

It is juicy so you will want to serve it with sopping bread or rice so you don’t waste the yummy juices.