Camarones macho

MAKES 4 TO 6 SERVINGS

1-1/2 pounds jumbo shrimp, shelled and deveined

5 tablespoons chopped garlic

5 tablespoons fresh lime juice

4 tablespoons crushed dried chiles de arbol, seeds and stems removed (about 20 chiles) (see Note)

1 cup corn oil

Salt to taste

1/4 cup good quality tequila

5 tablespoons fresh cilantro, chopped

1 lime cut in four wedges

Preheat oven to 450 degrees.

Shell and clean shrimp and combine in medium bowl with garlic, lime juice, crushed chiles, 1/2 cup of corn oil and salt. Cover and marinate in refrigerator for 15-20 minutes.

Place remaining 1/2 cup of oil in a large saute pan that is ovenproof. Heat oil to about 375 degrees. Add shrimp mixture to the pan and stir continuously for 2 minutes. Add tequila and continue to stir until it is thoroughly mixed in.

Turn off burner and place pan in oven for about 5 to 7 minutes until cooked through. Sprinkle cilantro over shrimp and serve with lime wedges.

Note: Chiles de arbol can be very hot. It's best to wear clean plastic gloves before handling them. Then remove the stems and seeds before crushing them between your fingers. You can also use a mortar and pestle. Also, the first time you make this recipe you may want to use only half of the chiles to see if that suits you or your family's palate. If you're one of those persons who can't ever get enough heat in your food, you can dial up the spice by using the chiles' seeds too.

Adapted from R. Carmen Villegas of Wholly Frijoles

Nutrition facts per serving: 781 calories, 59 g fat, 7 g saturated fat, 258 mg cholesterol, 20 g carbohydrates, 38 g protein, 386 mg sodium, 5 g fiber