12 lg shrimp — peeled and deveined
1/2 c tequila
3 tbsps fresh lemon juice
2 eggs
2 tbsps water
1/4 c olive oil
all-purpose flour 1/2 c unsalted butter
3 thin lemon slices
4 green onions — chopped
2 tsps minced ginger — peeled
2 tsps minced garlic
1 tsp all-purpose flour
1 c dry white wine
6 ozs fettuccine
chopped fresh dill
Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat e 2 hours. Drain shrimp.
Whisk eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until p ink and cooked through, about 2 minutes per side. Transfer shrimp to pla te lined with paper towels and drain. Discard oil.
In same skillet, melt 1/4 c butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in flour. Gradually mix in wine; boil until reduced to glaze, abou t 2 minutes. Add remaining butter and whisk until melted. Discard lemon =2E Return shrimp to skillet and heat through.
Meanwhile cook pasta in salted water. Drain. Divide pasta between plate s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.