• 12 tablespoon butter -- divided
• 2 tablespoon shallot -- chopped
• 1 tablespoon garlic -- finely chopped
• 1/2 cup jalapeno peppers --
• 1 julienned, seeded
• 1 if desired
• 15 extra large shrimp --
• 1 (15-20/pound)
• 6 tablespoon tequila
• 6 tablespoon fresh lemon juice
• 3/4 cup chicken stock
• 1 1/2 cup tomato -- chopped
• 1 1/2 cup green onions & tops --
• 1 chopped
• 1 tablespoon butter
• 2 teaspoon flour

1. Prepare all ingredients. The cooking goes fast.
2. Melt 6 tablespoons butter in saute pan over medium heat.
3. Add shallots, garlic and jajapenos; saute 30 seconds.
4. Add shrimp.
5. Quickly add tequila, and flame; cook until flames die out.
6. Add lemon juice, stock, and remaining 6 tablespoons butgter, tomato and onion.
7. Mix and cook.
8. While cooking, melt 1 tablespoon butter.
9. Add 2 teaspoons flour.
10. Add a few teaspoons liquid from the saute pan mixture.
11. Pour this into saute pan to thicken mixture.
12. Serve over linguini (per original rceipe) or rice (as we do). Wonderful!

Recipe By : Houston is Cooking, p. 112