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Directions

HEAT the oil in a 10-inch nonstick skillet over medium-high heat. Add the shrimp and sauté for 1 minute. Stir in diced onion and continue sautéing for another 4 to 5 minutes.

STIR the corn, tomatoes, tequila and lime juice into pan with shrimp. Cook for about 5 minutes more or until the shrimp turn pink and flavors are blended.

STIR in the cilantro. Add salt and pepper to taste. Serve over rice or lettuce.

From Sheron B: I like to add a bit more tequila for a kick! Ole!

From Beth B: For an extra-festive meal, serve with a fresh margarita!

From Krishna K: I add some lime wedges to the side of the plate for garnish.

From Gillian B: I served this in hard taco shells and had Mexican rice and salad on the side. It was yummy and would also be good rolled up in tortillas. And since the tequila bottle is already open...ha ha!

From Jim S: For fun at your next dinner party serve the margarita shrimp in a margarita glass. Your friends will think you hired a caterer!

Ingredients

1 package (10 oz) SeaPak® Garlic Herb Marinated Shrimp

1 tbs olive oil

1/2 small red onion, diced

1 package (10 oz) frozen whole kernel corn (1 1/2 cups)

1 cup plum tomatoes, diced

1 fluid oz (2 tbs) tequila

1 tbs lime juice

1 - 2 tbs chopped fresh cilantro leaves

Hot cooked rice or shredded lettuce

Salt and pepper to taste

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