12 lg shrimp -- peeled and deveined

1/2 c tequila

3 tbsps fresh lemon juice

2 eggs

2 tbsps water

1/4 c olive oil

all-purpose flour 1/2 c unsalted butter

3 thin lemon slices

4 green onions -- chopped

2 tsps minced ginger -- peeled

2 tsps minced garlic

1 tsp all-purpose flour

1 c dry white wine

6 ozs fettuccine

chopped fresh dill

Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat e 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 p ink and cooked through, about 2 minutes per side. Transfer shrimp to pla te 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 in wine; boil until reduced to glaze, abou t 2 minutes. Add remaining butter and whisk until melted. Discard lemon =2E Return shrimp to skillet and heat through.

Meanwhile cook pasta in salted water. Drain. Divide pasta between plate s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.