1/4 c butter
1/4 c EVOO
1/4 c finely chopped cilantro stems
1/2 c chopped cilantro leaves , divided
4 garlic cloves, finely chopped
1/2 t crushed red pepper
3 T tequila bianco
1.5 lbs peeled and deveined raw shrimp, tail on
1 t kosher salt
3/4 t fresh black pepper
3T lime juice
(capers, drained ?)
Torn baguette for serving

1/4 c butter 1/4 c EVOO 1/4 c finely chopped cilantro stems 1/2 c chopped cilantro leaves , divided 4 garlic cloves, finely chopped 1/2 t crushed red pepper 3 T tequila bianco 1 5 lbs peeled and deveined raw shrimp, tail on 1 t kosher salt 3/4 t fresh black pepper 3 T lime juice

Heat butter and oil in large skillet over med-high heat, stirring constantly until butter is melted. Add cilantro stems, garlic, and chili. Cook, stirring constantly until very fragrant - 1 to 2 min. Remove from heat and turn off heat.

Carefully add tequila to to skillet. Return to heat over med-high; cook stirring occasionally until liquid has evaporated about 1 min. Add shrimp, salt and pepper; cook stirring occasionally until shrimp are opaque and cooked through - 4 to 5 min. Remove from heat. Stir in lime juice and cilantro leaves (capers) and season as necessary. Serve with torn baguette.