Shrimp with Tequila, Avocado & Cilantro

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Shrimp with Tequila, Avocado & Cilantro
Serves: 4

¾ pound (about 20) raw shrimp
¼ cup limejuice
salt and freshly ground pepper to taste
1 small, ripe, unblemished avocado
2 tbs butter
1 tbs finely chopped shallots
¼ cup tequila
¾ cup heavy cream
1 tbs finely chopped cilantro

Shell and de-vein the shrimp and split them partly down the back and flatten slightly. Place the shrimp in a bowl and add the lime juice, salt and pepper. Let stand briefly until ready to cook. Peel the avocado and cut it into half-inch thick slices. Discard the pit. Use as soon as possible or the flesh will discolor. Heat the butter in a skillet and when it is quite hot but not smoking, add the shrimp, stirring rapidly, and cook about 2 minutes. Sprinkle with the shallots and cook, stirring, about 10 seconds. Add the tequila. Take care, for the tequila may flare up. Add the cream and cook over high heat about 1 minute. Add salt and pepper to taste. Add the avocado and cook just until the slices are piping hot, no longer. Using a slotted spoon transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 30 seconds and add the chopped cilantro. Spoon the sauce over the shrimp and avocado.