Margarita Shrimp

/4 cup gold or white tequila

1/2 teaspoon grated lime peel

2 tablespoons each lime juice and water

2 tablespoons minced cilantro or parsley

1 tablespoon honey

1/8 teaspoon white pepper

1 pound large shrimp (about 25 per lb.), shelled and deveined

About 2 teaspoons orange-flavored liqueur, or to taste (optional)

2 large red onions

Salt

Cilantro sprigs

Lime wedges

Instructions

1. In a nonmetal bowl, mix tequila, lime peel, lime juice, water, minced cilantro, honey, and white pepper.
2. Pour tequila mixture into a wide nonstick frying pan.
3. Add shrimp and cook over medium-high heat, stirring, until shrimp are just opaque but still moist in center; cut to test (3 to 4 minutes).
4. With a slotted spoon, transfer shrimp to a bowl and keep warm.
5. Bring cooking liquid to a boil over high heat; boil until reduced to 1/3 cup.
6. Remove pan from heat; stir in liqueur, if desired.
7. While cooking liquid is boiling, thinly slice onions.
8. Arrange onion slices in a single layer on a rimmed platter.
9. To serve, spoon shrimp and cooking liquid over onion slices.
10. Season to taste with salt; garnish with cilantro sprigs and lime wedges.