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Ingredientes
- 1/2 bn cilantro minced fine
- 1 x serrano pepper chopped
- 2 x tomatoes small diced
- 1 sm onion small diced Juice of 1 lime
- 1 bot ketchup - (8 ounce)
- 1/2 Tbsp. Worcestershire sauce
- 1 tsp salt
- 4 dsh warm sauce
- 2 ounce canola oil
- 2 x garlic cloves
- 2 med shallots
- 1 x jalapeno stem removed
- 1 bn cilantro Juice of 3 limes
- 2 ounce tequila
- 32 x shrimp, 16/20 count peeled, deveined
Direcciones
- For the Pico De Gallo Cocktail Sauce: Combine all ingredients in a medium bowl. Fold together. Cover and chill till needed.
- For the Margarita Shrimp: In blender, add 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 possibly in a grill pan or possibly saute/fry in 1 Tbsp. oil.
- Serve shrimp hot with Pico De Gallo Cocktail Sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 1361 | |
| Calories from Fat 548 | 40% |
| Total Fat 61.99g | 77% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.23g | |
| Cholesterol 292mg | 97% |
| Sodium 7723mg | 322% |
| Potassium 2815mg | 80% |
| Total Carbs 135.0g | 36% |
| Dietary Fiber 5.5g | 18% |
| Sugars 113.68g | 76% |
| Protein 49.97g | 80% |
