1 red pepper, seeded and julienned

2 cloves minced garlic

1 1/2 pounds peeled and deveined jumbo shrimp (20 to 26 pieces per pound)

2 1/2 ounces aged tequila

2/3 cup sour cream

Salt and pepper

3 tablespoons finely chopped cilantro

1. Add 1 1/2 tablespoons oil to a large skillet on medium-high heat. Cook the scallions for 3 minutes, stirring once or twice or until nicely softened. Add the jalapeno and red pepper to the pan and saute for another 2 minutes, turning once, or until slightly softened and aromatic. Add the garlic and cook another minute. Transfer to a small side bowl.

2. Add remaining oil to the skillet on medium-high heat and saute the shrimp until pink on both sides and almost cooked through, turning once, about 2 to 3 minutes total time. Make sure any overhead fans are off, then add the tequila and ignite it with a long match, also making sure to averting your head. Remove from the heat until the flame has gone out completely.

3. Return the shrimp to medium heat add the reserved peppers and sour cream, and cook on low until heated through but not overcooked. Season with salt and pepper and add the cilantro; mix to blend well. Taste for seasoning. Serve immediately with your favorite rice.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)