Quick to put together and a hit at almost any party or dinner
" Very good. Even the kids liked them. I added an additional Jalapeno, omited the worchestershire and cut the ketchup in half. They just didn''t seem to fit. I also added some chipotle hot sauce, it added a nice smokey fllavor. "- scturner97
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|PICO DE GALLO COCKTAIL SAUCE|
|1/2 cupCilantro; - chopped fine|
|1 mediumSerrano pepper; stem, seed & mince|
|2 mediumTomatoes; -diced fine|
|1 smallOnion; - small dice|
|2 ouncesLime juice|
|1/2 tablespoonWorcestershire Sauce|
|1/8 teaspoonHot sauce; as required|
|2 ouncesCanola oil|
|2 mediumShallots; - diced fine|
|1 mediumJalapeno; - stem removed & seeded|
|4 ouncesLime juice|
|2 poundsshrimp; 16/20 count, shelled & deveined|
Margarita Shrimp Preparation
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.
These are wonderful made with fresh Texas Gulf Shrimp
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