-1lb of wild Argentine shrimp
1/2 lemon, finely sliced
-2 cloves of garlic, finely chopped
-2 tbsp. olive oil
-1/2 cup white wine
-2 tbsp Firebarns Tequila Lime
-1/2 cup finely chopped parsley
Salt and pepper to taste
Serve with bread crumbs
In a large skillet over medium heat, sauté the garlic with the olive oil for 2-3 minutes, season the shrimp with salt and pepper and add to the pan. Sauté for 2 to 3 minutes.
Add the lemon slices, white wine, Firebarns tequila lime and half the chopped parsley. Cook for another 3 to 4 minutes.
Sprinkle with parsley and serve with croutons.