Margarita Shrimp with Pico de Gallo

By Bigeasy110

Ingredients

• PICO DE GALLO COCKTAIL SAUCE:
• 1/2 ½ bunch cilantro chopped fine
• 1 serrano pepper minced
• 2 tomatoes small diced
• 1 small onion small diced
• Juice of 1 lime
• 1 bottle ketchup - (8 oz)
• 1/2 ½ tablespoon Worcestershire sauce
• 1 teaspoon salt
• 4 drops hot sauce
• MARGARITA SHRIMP:
• 2 ounces canola oil
• 2 garlic cloves
• 2 medium shallots
• 1 jalapeño stem removed
• 1 bunch cilantro
• Juice of 3 limes
• 2 ounces tequila
• 32 shrimp, 16/20 count peeled, deveined

Preparation

Step 1

For the Pico De Gallo Cocktail Sauce: Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.

For the Margarita Shrimp: In blender, add in canola oil, garlic, shallots, jalapeño, 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.