The Bon Appetit Cookbook

3 tablespoons butter
2 large red bell peppers, cored and cut julienne
2 large green bell peppers, cored and cut julienne
2 large yellow bell peppers, cored and cut julienne
3/4 cup La Villa butter [recipe follows]
16 uncooked large shrimp, peeled and deveined
1/2 teaspoon minced shallot
1/2 cup tequila
1 1/2 cups whipping cream
1/4 cup minced fresh cilantro
Salt and freshly ground pepper

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add bell peppers and cook until just tender, stirring frequently, about 5 minutes. Set aside.
Melt 3/4 cup La Villa butter in another heavy large skillet over medium-high heat. Add shrimp and shallot and stir until shrimp are opaque, about 3 minutes. Add tequila and heat briefly. Remove from heat and ignite with match. When flames subside, remove shrimp using slotted spoon. Add cream to skillet and boil until thickened. Return shrimp to skillet. Add bell peppers and cilantro. Season with salt and pepper. Serve immediately. 4 servings.

La Villa Butter

6 tablespoons (3/4 stick) butter, room temperature
6 tablespoons margarine, room temperature
4 teaspoons dry white wine
1 tablespoon diced green bell pepper
1 tablespoon diced red bell pepper
2 teaspoons fresh lemon juice
1 1/2 teaspoons freshly ground pepper
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 teaspoon salt

Using electric mixer beat butter and margarine until increased in volume
by one-third. Stir remaining ingredients into butter mixture. Cover and refrigerate until ready to use.