Piquant spice: Tequila shrimp

1. To prepare six servings, chef Edgar Cano from the Four Seasons Resort Punta Mita uses 6 pcs jumbo shrimp (peeled and deveined), 1 clove garlic (thinly sliced and fried in 5ml olive oil until crispy, remove the garlic and reserve the oil for cooking the shrimps), 30g butter, 5g chili guajillo (dried green chili, sliced into 1/4" thickness, available in leading supermarkets), 5ml tequila, 5ml from the reserved olive oil, juice of 1/2pcs lemon, 15g tomato (diced), 15g chives (finely diced), 1 clove garlic (finely minced).

2. Edgar sautes the shrimps in the reserved olive oil, then adds in sliced chili and cooks it until crisp. He gently flames the dish with tequila and removes the shrimps and chilies. Over low heat, he adds in the butter and swirls it until the sauce slightly thickens.

3. He returns the shrimps and chilies to the sauce pan, reheats and adds in lemon juice. He removes the sauce pan from heat and arranges the shrimps in a serving dish, drizzles the sauce on top. As the final touch, Edgar decorates it with the garlic chips, chopped chives and diced tomato. Tequila shrimp is best served warm and can be accompanied by rice. (Maria Endah Hulupi)