1 lb Shrimp in shells, large

1 bunch Chives

1 Garlic clove

1/4 tsp Black pepper, freshly ground

1/2 tsp Kosher or sea salt

2 tbsp Butter, unsalted

1/4 cup Mexican style cream such as rio grande

Just A Splash Tequila 

1 teaspoon Chipotles in adobo sauce or add more to taste

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1) Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.

2) In a large and heavy saute pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic. Stir and cook for 10 to 15 seconds, until the garlic becomes fragrant.

3) Incorporate the shrimp, making sure that the pan is not over crowded, and let them brown on one side and then the other, just for about 1 to 2 minutes per side. Don't let them over cook, they should brown on the outside, but barely cooked through.

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4) Add the tequila, and slightly tilt the pan over the flame to ignite the tequila. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce and turn off the heat. Serve immediately sprinkled with the chives on top.

3 ready to eat avocados

1/4 cup chopped tomato

1/4 cup chopped white onion

1/4 cup chopped coriander/cilantro 

1 tablespoon sour cream

1 tablespoon Just A Splash tequila 

1/2 lime ​

1-2 fresh red chilis

1 Tablespoon Olive Oil 

Sea Salt and Black Pepper

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1) Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. 

2) Chop the tomatoes into small squares 

3) Destone the avocados and scoop the flesh onto the board.

​4) Place the avocado into a mortar and pestle and mash until creamy 

5) Add the chopped tomato, onion chili and cilantro and stir 

​6) Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper 

7) Add 1 tablespoon of sour cream 

8) Add the splash of Tequila

9) Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.