BY CHRISTOPHER KIMBALL
Saucy, spicy shrimp paired with a cold beer or margarita is a simple summertime meal that’s best enjoyed outside with lots of napkins. To make this weeknight-easy dish of “drunken” shrimp, we gently simmer them with tequila and a garlic-infused combination of butter and olive oil, for a flavor-packed meal that comes together in just over half an hour.
Though head-on shrimp typically are used, in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use the more easily sourced head-off shrimp and devein them before cooking. You can remove the shells or leave them on, as is our preference; they contain loads of umami-heavy shrimp flavor and do an excellent job of trapping the sauce.
And while the flavor in this dish may be bold, the cooking method is gentle. Even the largest shrimp are small
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