Kevin with Orendians taking shots of Tequila Get all the Thirsty Traveler recipes and tips for making great meals with wine, beer and spirits from around the world in the new Road Recipes cookbook. Order it today!

Yield: 6 to 8 servings

"The pace of Mexico is perfect for a "Thirsty Traveler." Get up when the sun does, and enjoy the calm of the morning, siesta in the heat of the afternoon, and eat and drink into the moonlight. I spend a wonderful time in the town of Tequila ?not a sandy beach in sight, but a true taste of what Mexican hospitality has to offer. In the Orendain hacienda, I enjoyed a family meal full of laughter, great food and tequila."

— Kevin Brauch, The Thirsty Traveler

Ingredients:

1 kg. fresh shrimp
1/2 large onion
10 shallots
3 Tbs. butter
6 Tbs. chopped parsley
2 Tbs. chopped capers
400 ml. tequila
salt and pepper to taste

Directions:

1. Finely chop onion and shallots.
   
2. In a frying pan, sauté the chopped onion and shallots in butter.
   
3. Add the shrimp. Cook until shrimp turn pink.
   
4. Add chopped parsley, capers and 200 ml. of tequila to pan.
   
5. Season with salt and pepper to taste.
   
6. When ready to serve, flambé with remaining tequila.

Copyright Grasslands Entertainment Inc., 2001