Margarita shrimp with pico de gallo cocktail sauce

1 servings

Ingredients

Quantity Ingredient
½ bunch Cilantro; chopped fine
1 Serrano pepper; minced
2 Tomatoes; small dice
1 small Onion; small dice
1 Lime; Juice of
1 Bottle ketchup; (8-ounce)
½ tablespoon Worcestershire sauce
1 teaspoon Salt
4 drops Hot sauce
2 ounces Canola oil
2 Cloves garlic
2 mediums Shallots
1 Jalapeno; stem removed
1 bunch Cilantro
3 Limes; Juice of
2 ounces Tequila
32 Pieces shrimp; 16/20 count, peeled
; and deveined

Directions

PICO DE GALLO COCKTAIL SAUCE

MARGARITA SHRIMP

Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.

MARGARITA SHRIMP:

In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila.

Blend into a smooth puree.

In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour.

Grill over an open flame or in a grill pan or saute in 1 tablespoon oil.

Serve shrimp warm with Pico De Gallo Cocktail Sauce.

Converted by MC_Buster.

Per serving: 1068 Calories (kcal); 62g Total Fat; (55% calories from fat); 46g Protein; 64g Carbohydrate; 292mg Cholesterol; 2719mg Sodium Food Exchanges: 0 Grain(Starch); 5½ Lean Meat; 5 Vegetable; 2 Fruit; 11 ½ Fat; ½ Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029 Converted by MM_Buster v2.0n.

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