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Kirk’s Drunken Spot Shrimp

A Toast to Good Times

Kirk’s Drunken Spot Shrimp

Prep time: 10 min  |  Cook time: 5 min  |  Total time: 15 min
Serves: 4

Kirk Hardcastle

Kirk Hardcastle

When it comes to cooking, your fisherman Kirk Hardcastle likes to live in the moment. That’s where the tequila comes in. This recipe was born when, during a toast to good times, he decided to infuse the shrimp he was cooking with a healthy dose of tequila. They ended up tasting delicious, so he’s been tinkering with the recipe ever since. After lots of “research,” he concluded that a lower-shelf tequila works just fine for the marinade, so if it’s up your alley, save the good stuff for yourself. Whatever the case, you are sure to enjoy this dish along with a “toast to good times” of your own.


  • 1 lb wild Alaskan spot shrimp (spot prawns)
  • ½ c tequila
  • 5 cloves garlic, finely minced
  • 1-2 Tbsp hot sauce (we love Cholula)
  • ½ stick butter
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Crusty bread, for dipping


Heat large skillet over medium high heat and do not oil. Sear spot shrimp in shell for 1 minute on each side. Place spot shrimp in a heat safe bowl.

Turn heat to low, add butter and garlic, and sauté for 30 seconds.

Add tequila, hot sauce, and lime juice. Season liberally with salt and pepper. Bring to a boil for about 2-3 minutes.

Remove sauce from heat and pour over spot shrimp. Serve hot with crusty bread for dipping.

Kirk's pro cooking tip: This is a great appetizer, best served with lots of napkins, as your hands will get saucy. If you want the shells for stock, take them off before searing, and sear with oil.