Jalapeño tequila shrimp

Fresh vegetables, sweet shrimp and a hint of heatThis dish is easy to make and not as hot as you might think from its name. There is just a hint of spicy warmth. I used the new Tanteo Jalapeño Tequila to give the dish a great flavour. You could also use any good tequila and ½ to 1 sliced and seeded jalapeno. I find that a little tequila brings out the sweetness in shrimp and other seafood.  

The dish also calls for medium-sized peeled shrimp. The smaller shrimp are sweet. Buying them peeled makes this a quick and easy dish to prepare on busy nights. It’s also low calories and full of antioxidants.
For two – easily doubles for four:
¾ pound/335 grams of medium peeled shrimp.
(Rinse shrimp, lightly salt, and add 1clove crushed garlic. Refrigerate covered until needed.)
One yellow, red, or orange bell pepper, washed, seeded, and sliced into julienne (lengthwise to thin strips).
6-8 stalks of white asparagus cut into small ½-inch/12 mm pieces.
1 medium white or yellow onion, cut in half and sliced in thin half moon slices.
1cup of cherry or grape tomatoes, cut in half and lightly salted.
(Add 1tbsp. of good olive oil, and 1 clove of crushed garlic, and set aside until needed.)
2 tbsp. Tequila or Jalapeño Tequila
Fresh basil cut into a chiffonade.
Heat a sauté pan on medium-high heat and add 1 tbsp. of good oil. Add all the vegetables except the tomatoes. Sauté the vegetables until they soften and just begin to brown, then add the shrimp and cook a few minutes until the shrimp begins to become opaque. Add the tomatoes and tequila. Lower the heat to a slow simmer, or medium heat. Taste for salt. Correct seasonings and add fresh black pepper.
Serve over rice or noodles. Top with fresh basil.