It’s spring fever. That is what the name of it is. And when you’ve got it, you want — oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! ~Mark Twain
Everything is blooming most recklessly in the Puget Sound; if it weren’t for the harsh cold nights we might mistake the blinding sunny and seventy degree weather for summer. After a weekend trip to the coast to fish for wild winter steelhead, I came to think of only preparing dressed down versions of traditional meals – something less flashy and doesn’t try to hard – in a good way.
I can’t imagine a more perfect combination to come together in one dish. It goes down easy under a hot sun and just keeps getting better the more you eat. I like to serve it right from the pan; skip the utensils here.
Tequila Lime Prawns // serves 4
1 pound wild jumbo prawns (16-20 count, peeled and deveined with tails on)
1 jalepeno thinly sliced
4 stalks green onions, thinly sliced, white parts only
2 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1/4 cup tequila
1/4 cup fresh cilantro
Juice of 2 limes
1 tablespoon avocado oil
Coarse sea salt
Preheat large sauté pan over medium-high heat. Pat dry prawns and season with coarse sea salt.
In a large bowl combine the prawns through red pepper flakes and stir to coat. Add oil to the pan along with the seasoned shrimp and sauté about 3 minutes. Remove from heat and carefully add in the tequila. Immediately place back on the heat, add the lime juice and cook for 2 more minutes until the alcohol has burned off and the shrimp have turned pink. Add in cilantro leaves and garnish with extra green onions, jalepeno and lime wedges.