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| 12 gross | Shrimp -- peeled and |
| | Deveined |
| 1/2 Tasse | Tequila |
| 3 Esslöffel | lemon juice fresh |
| 2 | eggs |
| 2 Esslöffel | water |
| 1/4 Tasse | olive oil |
| | all-purpose flour |
| 1/2 Tasse | butter unsalted |
| 3 | lemon thinly sliced |
| 4 | green onions chopped |
| 2 Teelöffel | Minced ginger -- peeled |
| 2 Teelöffel | garlic minced |
| 1 Teelöffel | all-purpose flour |
| 1 Tasse | white wine dry |
| 6 x ca. 30 g | Fettuccine |
| | dill fresh, chopped |
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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 saute 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 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 inwine; 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.
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