Tequila Shrimp - cooking recipe

Ingredients

1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints)
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1 1/2 lbs peeled and deveined large shrimp
2 tablespoons vegetable oil, divided
2 teaspoons instant minced garlic
1/2 cup tequila
2 tablespoons minced fresh cilantro, divided
2 tablespoons fresh lime juice

Preparation

Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
Add shrimp to bag.
Seal and shake to coat.
Heat 1 tbl oil in large skillet over medium-high heat.
Add shrimp to skillet, cook for 3 minutes, turning once.
Add garlic, saute for 1 minute.
Add tequila and 1 tbl cilantro.
Cook for a further minute.
Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
Enjoy.