Margarita Shrimp with Fettuccine

Directions

Mix shrimp, tequila and lemon juice in medium bowl.

Cover and refrigerate 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 sauté until pink and cooked through, about 2 minutes per side.

Transfer shrimp to plate lined with paper towels and drain.

Discard oil.

In same skillet, melt ¼ cup butter over medium heat.

Add lemon and green onions and sauté 3 minutes.

Add ginger and garlic and sauté 2 minutes.

Stir in flour.

Gradually mix in wine; boil until reduced to glaze, about 2 minutes.

Add remaining butter and whisk until melted.

Discard lemon.

Return shrimp to skillet and heat through.

Meanwhile cook pasta in salted water.

Drain.

Divide pasta between plates.

Top with shrimp.

Pour sauce over.

Sprinkle with dill and serve.