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Ingredients
- 1/2 bunch cilantro, chopped fine
- 1 serrano pepper, minced
- 2 tomatoes, small dice
- 1 small onion, small dice
- Juice of 1 lime
- 1 (8-ounce) bottle ketchup
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 4 drops hot sauce
- 2 ounces canola oil
- 2 cloves garlic
- 2 medium shallots
- 1 jalapeno, stem removed
- 1 bunch cilantro
- Juice of 3 limes
- 2 ounces tequila
- 32 pieces shrimp, 16/20 count, peeled and deveined
Instructions
- Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
- 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.
