MIS en PLACE: (Fancy term for gettin' ready)

Shrimp can be laid out in rows on a plate or heaped in a bowl. Cut the lime in half and take a couple of thin slices from the center for garnish. Wrap the rest in a piece of netting or cheesecloth to catch the seeds when you squeeze it. The salt and chile powder can be in a small dish either mixed or separately. This can all be done a few hours ahead of time but keep the shrimp cool. When all ingredients are ready, bring to stove or tableside.

PREPARATION: (Cookin' it up)

Heat butter and oil in a large skillet over a medium heat. Add garlic and shrimp; cook about 2 minutes, stirring occasionally. Shrimp should just be starting to brown a bit.

Pour in tequila and tilt pan to ignite. Squeeze in lime juice while it is flaming, then sprinkle in salt, and chili powder. Cook 2 minutes more or until most of the liquid is evaporated and shrimp is pink and glazed. Sprinkle cilantro over the shrimp if serving from the pan or dish up then garnish.

PRESENTATION: (Fancy servin' stuff)

Serve as an appetizer in martini glass, garnished with cilantro and 1/2 of a lime slice. Recipe makes 4 generous appetizer servings.

Spoon from pan over 1 cup of prepared rice to serve as an entree. Pour remaining liquid from pan over shrimp. Garnish with lime slice. Recipe makes two entree servings.

Each appetizer serving contains an estimated:

Cals: 326, FatCals: 178, TotalFat: 20g

SatFat: 8g, PolyFat: 2g, MonoFat: 10g

Chol: 203mg, Na: 584mg, K: 257mg

TotCarbs: 4g, Fiber: 0g, Sugars: 0g

NetCarbs: 4g, Protein: 24g