Recipe courtesy of Kent Rathbun

Margarita Shrimp with Pico de Gallo Cocktail Sauce

Name: Margarita Shrimp with Pico de Gallo Cocktail Sauce
Ingredients: 1/2 bunch cilantro, chopped fine; 1 serrano pepper, minced; 2 tomatoes, small dice; 1 small onion, small dice; Juice of 1 lime; 1 (8-ounce) bottle ketchup; 1/2 tablespoon Worcestershire sauce; 1 teaspoon salt; 4 drops hot sauce; 2 ounces canola oil; 2 cloves garlic; 2 medium shallots; 1 jalapeno, stem removed; 1 bunch cilantro; Juice of 3 limes; 2 ounces tequila; 32 pieces shrimp, 16/20 count, peeled and deveined

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Ingredients

PICO DE GALLO COCKTAIL SAUCE:

1/2 bunch cilantro, chopped fine

1 serrano pepper, minced

2 tomatoes, small dice

1 small onion, small dice

Juice of 1 lime

1 (8-ounce) bottle ketchup

1/2 tablespoon Worcestershire sauce

1 teaspoon salt

4 drops hot sauce

MARGARITA SHRIMP:

2 ounces canola oil

2 cloves garlic

2 medium shallots

1 jalapeno, stem removed

1 bunch cilantro

Juice of 3 limes

2 ounces tequila

32 pieces shrimp, 16/20 count, peeled and deveined

Directions

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.

Recipe courtesy of Kent Rathbun, Abacus Restaurant, Dallas, TX