Margarita Shrimp Stir Fry

Margarita anyone? :) Since I can't drink them right now, I might as well eat something with the taste of it!! The kids weren't too excited with the taste of this one, but I thought it was pretty good. Not one of the best shrimp recipes that I have tried, but worth trying... Beware - it doesn't make very much. I doubled the recipe for my family, because it says that it only feeds 2 and we barely had any on our plates. This worked out well with the kids not being too gung ho about it, but if they would have liked it, we would have had issues!



Margarita Shrimp Stir Fry
(recipe found at www.bettycrocker.com)

1/2 cup frozen (thawed) margarita mix
1 teaspoon grated lime peel
1/2 pound uncooked peeled deveined medium shrimp, thawed if frozen, tails removed
1 tablespoon butter or margarine
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1 tablespoon finely chopped cilantro
1 cup uncooked instant white rice
1 cup water

In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes. In 10" nonstick skillet, melt butter over medium high heat. Cook green and red bell peppers in butter 2-4 minutes, stirring occasionally; until crisp tender. Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1-2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through. Meanwhile, cook rice in water as directed on package. Serve stir fry over rice.