Thanks to Donna Farr for sharing this wonderful recipe!
1 (3 ½ oz.) bag boil-in-bag rice
1/2 tsp salt, divided
1/4 tsp crushed red pepper
1/4 tsp chili powder
1/8 tsp ground cumin
1/8 tsp ground black pepper
1-1/2 pound large shrimp peeled and deveined
2 Tbsp vegetable oil, divided
1/2 tsp minced garlic
1/4 cup tequila
2 Tbsp minced fresh cilantro (I use a little more)
1 Tbsp freshly squeezed lime juice
Cook rice according to direction, omitting salt and fat. While rice is cooking, combine 1/4 teaspoon salt, crushed red pepper, chili powder, cumin, and black pepper in a large Ziploc bag; add shrimp. Seal and shake well. Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tablespoon cilantro. Cook 1 minute. Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture.