Pat shrimp dry with paper towels. Heat margarine and oil in a large skillet over a medium heat. Add garlic and shrimp; cook about 2 minutes, stirring occasionally.
Stir in tequila, lime juice, salt, and chili powder. Cook 2 minutes more or until most of the liquid is evaporated and shrimp is pink and glazed. Add cilantro.
Serve over hot, cooked rice, garnished with lime wedges.
This recipe came from Best of the Best from Texas II (and before that: Southwest Ole) Best of the Best from Texas II is a compilation of recipes from books from around the state.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 64 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 114.9mg||35 %|
|Sodium 172.1mg||6 %|
|Potassium 150.1mg||4 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 15.5g||22 %|
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Calories per serving: 145
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