Camarones al ajillo flameados con tequila
Serves 10-12 as an appetizer
25-35 raw shrimp, peeled and deveined
25-35 pieces fresh pineapple pieces (about 1/2 pineapple)
1 head of garlic, mashed to a paste
1/2 cup of fresh flat leaf parsley leaves
3 tbsp. thyme leaves
1 hot pepper (Serrano or Jalapeño), seeded, deveined, small dice
1 cup olive oil
Kosher salt and freshly ground black pepper to taste
Tequila for flambéing
1 lime, juiced
Combine garlic, herbs, hot peppers and oil in food processor to make a thin sauce. Season with salt and pepper. Add this sauce to the shrimp and use a rubber spatula to coat the shrimp well with the sauce.
Heat a medium skillet over medium high heat and sauté the shrimp in small batches for one and a half minutes per side. Flambé with about 2-3 tbsp. of tequila per batch. Drizzle some lime juice on top.
Sauté and flambé the pineapple pieces in a similar way. Season.
Skewer the shrimp and the pineapple into 10-12 appetizers.