2 lbs. colossal shrimp in shell (1-8 per lb) peeled and deveined
1 cup tequila blanco
1 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
1/2 cup thinly sliced fresh cilantro
1 teaspoon kosher salt
4 ounces unsalted butter
4 ounces fresh chopped garlic
Heat a 16-inch heavy skillet for 4 minutes on medium high, add the olive oil then sauteed shrimp, garlic, salt, and black pepper and cook until shrimp turn pink (approx. 5 to 7 minutes).
Reduce heat and add the tequila. Increase heat to medium-high, tilt skillet over gas burner to ignite tequila (or ignite with a long lighter, use caution as flames may shoot up high). Cook, shaking skillet gently once or twice until flames subside, add butter and cilantro.