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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8|
|Calories from Fat: 82 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 172.4mg||53 %|
|Sodium 500.7mg||17 %|
|Potassium 372.4mg||10 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.9g|
|Protein 23.8g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 248
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