Tequila Shrimp
['1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined', '1 teaspoon kosher salt', '2 tablespoons unsalted butter', '1/2 cup white or reposado tequila', '3/4 cup crema or sour cream', '1 scallion, thinly sliced', 'Accompaniment: rice']
Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.
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