Shrimp and scallops in Margarita Butter

I just tried a new recipe that was in the Houston Chronicle a few days ago. It is outstanding. The Margarita Butter is amazing on shrimp and scallops, and I can't wait to try it on red snapper. Recipes and pictures follow:





Shrimp and scallops
----------------------
12 jumbo shrimp, tails left on
12 large scallops
1 Tbsp chili powder
Salt, to taste
Ground black pepper, to taste
2 Tbsp olive oil

Heat grill to about 450 degrees and oil the grate. Season shrimp and scallops with chili powder, salt and pepper. Brush with oil. Grill each side for 5 to 6 minutes. Serve drizzled with Margarita Butter.
(makes 4 servings)

Margarita Butter
------------------
1 Tbsp olive oil
1/2 C diced red onion
1/2 C white wine
1/2 C heavy cream
1 C (2 sticks) unsalted butter
1 (3 Tbsp) shot tequila
Juice of one lime
Salt, to taste
Ground black pepper, to taste

Heat a small saucepan over medium-high heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by half. Add cream, lower heat and reduce by half. Stir in butter a bit at a time, over low heat, until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper. (makes 2 cups)

Houston Chronicle, Nov. 12, 2008
From Gage Hotel's Cafe Cenizo in Marathon Texas

Yummy looking' Thanks for the recipe.

Great looking food JYD. Thanks for the recipe.

Well, since Margaritas are my favorite food , and shrimp and scallops rank up high on my list too, I will be trying this real soon.
Thanks for posting.

Bill