* Exported from MasterCook Mac * Margarita Shrimp with Fettuccine Recipe By : La Cucina di Pinocchio - Amherst, MA Serving Size : 2 Preparation Time :0:00 Categories : Seafood Mexican Restaurants Pasta Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lg shrimp -- peeled and deveined 1/2 c tequila 3 tbsps fresh lemon juice 2 eggs 2 tbsps water 1/4 c olive oil all-purpose flour 1/2 c unsalted butter 3 thin lemon slices 4 green onions -- chopped 2 tsps minced ginger -- peeled 2 tsps minced garlic 1 tsp all-purpose flour 1 c dry white wine 6 ozs fettuccine chopped fresh dill Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerate 2 hours. Drain shrimp. Whisk eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until pink and cooked through, about 2 minutes per side. Transfer shrimp to plate lined with paper towels and drain. Discard oil. In same skillet, melt 1/4 c butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in flour. Gradually mix in wine; boil until reduced to glaze, about 2 minutes. Add remaining butter and whisk until melted. Discard lemon. Return shrimp to skillet and heat through. Meanwhile cook pasta in salted water. Drain. Divide pasta between plates. Top with shrimp. Pour sauce over. Sprinkle with dill and serve. - - - - - - - - - - - - - - - - - - Per serving: 1456 Calories; 84g Fat (59% calories from fat); 38g Protein; 95g Carbohydrate; 432mg Cholesterol; 243mg Sodium