From Cooking Light, July 2003. I'm not big on the boil-in-bag rice, so I just make my own ... 1 cup rice to about 1 3/4 cups water or chicken stock.
1 (3 1/2-oz.) bag boil-in-bag long-grain rice Pinch or two of Kosher salt, divided 1/4 teaspoon ground red pepper 1/4 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon black pepper 1 1/2 lbs. peeled and deveined large shrimp 2 tablespoons vegetable oil, divided 2 teaspoons bottled minced garlic 1/4 cup tequila 2 tablespoons minced fresh cilantro, divided 1 tablespoon fresh lime juice Lime wedges (optional)
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, combine pinch of salt and next 4 ingredients in a large zip-top plastic bag; add shrimp. Seal and shake to coat.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; saute 1 minute. Add tequila and 1 tablespoon cilantro; cook 1 minute.
4. Combine pinch of salt, 1 tablespoon oil, 1 tablespoon cilantro and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired. Makes 4 servings (4 oz. shrimp and 1/2 cup rice).