2 tablespoons clarified butter*

1⁄4 cup garlic, minced

11⁄2 pounds large raw shrimp (8-12 ct), peeled and deveined
6 green onions, thinly sliced
1⁄4 cup white tequila
1/2 lemon
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
Salt
black pepper
Lemon wedges (optional)

*To clarify butter, melt butter over low heat. Skim off white foam that forms on top, then strain clear golden butter through cheesecloth. Discard milky residue at bottom of pan. Clarified butter will keep, covered, in the refrigerator for up to 2 months.

 1. Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes or until soft but not brown. Add shrimp and green onions cook for 2 minutes.  Add tequila, flambé and cook until shrimp turn pink and opaque, stirring occasionally. Do not overcook.

2. Squeeze juice from lemon half on shrimp add chopped parsley and cilantro; season with salt and pepper. Garnish with lemon.

Berries and Cream with chocolate liquor

1 pint heavy wipping cream

1 tablespoon sugar

2 tablespoon bailey's or kalua

Mixed berries

additional liquor for berries (optional)

Whip cream with hand mixer or whip until smooth. Fold in sugar and liquor. Fill martini glass with berries. Pour more liquor into glass top with whipped topping mix