Ingredients
1/2 lb Prawns, medium to large
1/4 cup Ancho Chile Base
1/2 Yellow onion
2 ea Garlic cloves
1 tbsp Extra Virgin Olive Oil
1/4 tsp Granulated garlic
1/2 cup Tequila
1/4 tsp Hacomat
1/4 tsp Ground black pepper
1/8 cup Key Lime Juice
2 tbsp Butter
2 tbsp Cilantro

Preparation
Heat a saute pan very hot and add the Extra Virgin Olive Oil, prawns and chopped garlic. Saute briefly until the prawns turn slightly pink on both sides. Be careful not to burn the garlic. Remove the pan from the stove top and do not remove the prawn. Pour the tequila and lime juice into the sauce pan. Return the pan to low heat, gently stir, and reduce the liquid by half. Add the Ancho Chili Base and bring to a simmer. Add the Key Lime Juice, Hacomat, ground pepper, cilantro and butter, swirling it in the sauce, but not allowing it to come to a boil. Keep swirling until all the butter is incorporated. Adjust seasonings.

Suggestion
Pour over grilled Polenta and top with guacamole and diced tomatoes.

Specialty Ingredients
#20105 Extra Virgin Olive Oil
 #20330 Polenta
#513 HACO-Swiss HACOMAT
#90037 Ancho Chile Base
#90095 Key Lime Juice