Spicy Tequila Shrimp Tequila Marinade 1/4 cup tequila 2 teaspoons Nielsen-Massey Pure Mexican Vanilla Extract 1 small stick cinnamon, preferably Mexican 3 tablespoons olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) 3 garlic cloves, minced 3 teaspoons chopped fresh thyme 3 teaspoons chopped fresh oregano Shrimp 1 to 1 1/2 pounds medium shrimp, peeled and deveined 2 red onions, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 2 jalapeño chilies, stemmed, seeded and finely diced 1 (6-ounce) can diced tomatoes 1/4 cup cool water 1 tablespoon cornstarch Hot cooked rice For the marinade, combine the tequila, vanilla extract, cinnamon stick, olive oil, salt, black pepper, cayenne pepper, garlic, thyme and oregano in a sealable plastic bag. For the shrimp, add shrimp to the marinade and seal the bag, turning to coat the shrimp. Marinate in the refrigerator for 20 to 30 minutes, turning the bag occasionally. Heat a large sauté pan over medium-high heat. Add the shrimp and marinade. Sauté until the shrimp begin to change color. Add the onions, bell peppers, the jalapeño chilies and tomatoes. Cook until the vegetables are tender-crisp and shrimp turn pink. Combine the water and cornstarch in a small cup and mix until the cornstarch is dissolved. Cook the shrimp mixture for 3 to 4 minutes. Pour in the cornstarch mixture and cook until the mixture begins to thicken. Serves 4 to 6

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