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I halved this recipe to make a hearty serving for 2, with white rice. It was good and very easy, although the smell of the reducing tequila was amazing and didn’t really translate to the final dish the way I would have liked (in that sense, maybe err on the side of a little less oil and butter?). It had a little kick with the red pepper flakes, but not too much. So go heavy handed if you want more kick. This reminds me of a fusion between shrimp scampi and Southern California, and it looked lovely on the plate. It’s well worth trying given how easy the recipe is, but it won’t be your “favorite” shrimp dish…just a solid recipe to try something easy and new. And that’s the whole point, right?