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Recipe courtesy of Kent Rathbun

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Level:: Easy

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

PICO DE GALLO COCKTAIL SAUCE:

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

My Private Notes

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