1 1/2 lbs. large shrimp, peeled and deveined
2 Tbsp. Persian Lime Olive Oil
1/2 c. white tequila
3/4 c. Crème fraîche or sour cream
1 scallion, thinly sliced
Toss shrimp with salt and coarsely ground pepper. Heat Persian Lime Olive Oil in a 12-inch heavy skillet over medium-high heat, then saute shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallions.
Of course, best served with a chilled glass of tequila for sipping.:)