Ingredients
3 tablespoons butter, divided 1 shallot, minced2 garlic cloves, minced1/4 cup tequila1-1/2 teaspoons grated lime zest2 tablespoons lime juice1 tablespoon olive oil1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 medium zucchini, spiralized (about 6 cups)1/2 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh parsleyAdditional grated lime zest
Preparation
In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.
Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.
