LOS CAMARONES DEL DIABLO BLANCO
Source: WILX, Channel 10, Lansing/Jackson by Chef Robert
Appetizers: 4

16 large raw shrimp, peeled and deveined
2 cloves of garlic, minced
1 Tbsp. olive oil
1/8 cup red onion, diced
2 Tbsp. tequila
1/4 bunch cilantro, chopped
1 Tbsp. chili powder
1/2 cup heavy cream
3 oz. shredded jack or goat cheese
Salt and pepper to taste

Heat olive oil in a large non-stick skillet. Add shrimp. Cook 1 minute on each side, then add garlic and onion, stirring continuously for 1 minute.

Add tequila and cilantro and, using great caution, flambe until flame subsides (keep a lid for the pan handy in case you have to stop the flame).

Add cream and turn heat down to medium-low. Add chili powder.

Stir, then take shrimp out and arrange on plates while sauce thickens. Check sauce for flavor, and add salt and pepper to taste.

Top shrimp with sauce and cheese. Garnish with whole cilantro leaves.