2 Tbs. grated orange zest
2 Tbs. freshly squeezed orange juice
2 Tbs. extra virgin olive oil
1/4 cup yellow onion, finely chopped
1 clove garlic, minced
1/4 tequila
1 teaspoon smoked paprika
1 dozen large wild shrimp, peeled and deveined
2 Tbs. chopped cilantro
Pinch of local sea salt
1/4 teaspoon freshly ground black pepper
lime wedges for serving


1. Add olive oil to a medium sized skillet over medium heat. Once shimmering, add onion & garlic and cook until softened, stirring frequently, about 2-3 minutes.

2. Carefully add the tequila and cook until almost evaporated.

3. Stir in the orange juice, zest, salt and pepper.

4. Add shrimp and toss or stir continuously until shrimp are pink and opaque throughout. Transfer all contents to a bowl.

5. Add cilantro and smoked paprika and toss to combine. Serve immediately with lime wedges.


– Serve with prepared jasmine rice or cous cous.
– Add avocado and fire-roasted corn for a Southwest-inspired flavor profile.