Shrimp with Avocado in Tequila Cream Sauce
2 tablespoons canola oil
1 pound medium shrimp shelled and deveined
1/3 cup tequila Don Julio® Blanco
1 tablespoon butter
1 (1.6-ounce) packet garlic and herb sauce mix
1 canned chipotle chile in adobo sauce chopped
11/4 cups milk
1 avocado peeled, pitted, and cut into large chunks
In a large skillet, heat canola oil over medium-high heat. Sauté shrimp for 3 to 4 minutes, or until opaque. Remove from skillet and set aside.
Pour tequila into skillet. Bring to a boil and cook off alcohol, about 1 minute. Melt butter in skillet. Add garlic herb sauce mix, chipotle chile, and milk.
Stir until sauce thickens and is heated through. Remove from heat and stir in cooked shrimp and avocado. Serve with Jicama Slaw.