Spicy Tequila Shrimp

Serves: 4-6

For the tequila marinade

1/4 cup tequila
2 tsp. Nielsen-Massey Pure Mexican Vanilla Extract
1 small stick of cinnamon, preferably Mexican
3 Tbsp. olive oil
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cayenne pepper (optional)
3 garlic cloves, minced
3 tsp. chopped fresh thyme
3 tsp. chopped fresh oregano

For the shrimp

1 to 1 1/2 lbs. medium shrimp, peeled and deveined
2 red onions, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 jalapeño chilies, stemmed, seeded and finely diced
1 (6-oz.) can diced tomatoes
1/4 cup cool water
1 Tbsp. cornstarch
Hot cooked rice

1. For the marinade: Combine the tequila, vanilla extract, cinnamon stick, olive oil, salt, black pepper, cayenne pepper, garlic, thyme and oregano in a sealable plastic bag.

2. For the shrimp: Add the shrimp to the marinade and seal the bag, turning to coat the shrimp. Marinate in refrigerator for 20 to 30 minutes, turning bag occasionally. Heat a large sauté pan over medium-high heat.  Add shrimp and marinade. Sauté until shrimp begin to change color. Add onions, bell peppers, jalapeno chilies and tomatoes. Cook until vegetables are tender-crisp and shrimp turn pink. Combine the water and cornstarch in a small cup and mix until cornstarch is dissolved. Cook the shrimp mixture for 3 to 4 minutes. Pour in the cornstarch mixture and cook until the mixture begins to thicken.

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