Instructions: With zester or vegetable peeler, cut zest from orange in very narrow strips, being careful to avoid any white pith. Bring a saucepan of water to boil. Place strips in a small sieve or slotted spoon, plunge them into boiling water, remove immediately, and rinse under running cold water. Repeat three times to remove bitter taste. Pat orange strips dry with paper towels.

In a frying pan over medium heat, melt butter. Add onion and saute until translucent, 3-4 minutes. Add garlic and shrimp and cook, stirring frequently, until shrimp turn pink and begin to curl, 4-5 minutes. Do not overcook; shrimp should be tender, not rubbery.

Add chipotle chili or serrano chilies and orange strips. Stir briefly to mix.

Pour tequila over shrimp, carefully ignite with a long match, and let flames burn out. Add minced cilantro, season with salt, and serve on a warmed platter or individual plates. Serve with white rice, if you like.

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