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. 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); 5 1/2 Lean Meat; 5 Vegetable; 2 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029 Converted by MM_Buster v2.0n.