Grilled Tequila Shrimp

Shrimp Recipes |

Marinate: 6 hours
Cook: 3 minutes
Servings: 6

Note: This may be prepared 4 hours in advance through step 2 and
refrigerated.

Marinade:
1/2 cup olive oil
1/4 cup each: fresh lime juice, tequila
2 teaspoons Old Bay Seasoning
1 teaspoon ground cumin
Freshly ground pepperections

Shrimp:
2 lbs. large shrimp, shelled, deveined, tail attached
1 bunch watercress
Lime slices

1. For the marinade, whisk together the marinade ingredients until
combined. Taste for seasoning.

2. Thread 3-4 shrimp on a skewer (if using wood skewers, soak them in
water 1 hour). Place in a shallow, nonaluminum baking dish or pan large
enough to hold the skewered shrimp. Pour marinade over the shrimp;
marinate 30 minutes or up to 4 hours.

3. Prepare a grill for medium-high heat grilling. Grill the shrimp,
turning once, until they are bright orange, 3-4 minutes. Remove from the
grill; arrange on a platter. Garnish with fresh watercress and the lime
slices.

Confetti Salsa

Salsa Recipes |

Recipe By: Robb Walsh

1/2 cup diced red pepper — roasted, seeded and peeled
1/2 cup diced poblano chile — roasted, seeded and peeled
1 cup diced yellow tomato
1/4 cup chopped cilantro
2 tablespoon minced serrano chile
1/4 cup chopped ancho chile
1/2 cup diced purple onion
3 tablespoon orange juice
2 tablespoon lime juice
Salt to taste

Combine all ingredients in a bowl and refrigerate for 15 minutes to allow the flavors to blend. Yields 3 cups

Recipe Notes:
If you.re looking for a colorful garnish, this yellow tomato, purple onion and roasted green and red chile combination is just the ticket. The citrus
juices make it nice and tart.

Shrimp and Corn Quesadillas

Shrimp Recipes |

Recipe By: Robb Walsh

1 tablespoon butter
1 garlic clove — minced
1/2 onion — chopped
1 cup of fresh corn kernels — off the cob
1/2 jalapeño chile — minced
2/3 cup chopped tomato (about 1/2 a large tomato)
4 large or 6 medium shrimp — cleaned and coarsely chopped
2 tablespoon lemon juice
2 tablespoon minced cilantro
Salt to taste
3/4 cup grated Oaxacan string cheese (or mozzarella)
6 six inch flour tortillas
1 cup Confetti Salsa (see recipe)

In a medium sauté pan over medium heat combine the butter, garlic, onion and corn and cook the mixture until the garlic turns light brown. Add the
jalapeño and tomato and cook for 4 minutes or until the tomato is softened. Add the shrimp, lemon juice and cilantro and cook until the shrimp is
opaque

Recipe Notes:
Place one tortilla in a non-stick skillet over low heat and top with 1/4 cup grated cheese. Spoon 1/2 a cup of corn mixture over the cheese and top
with another tortilla. Cook for 2 to 3 minutes, pressing down on the top tortilla with a spatula until you can feel the corn mixture sticking to the
melted cheese. Turn carefully and cook on the other side pressing down with the spatula to stick the quesadilla together. Repeat for each quesadilla.
Put each quesadilla on a plate, cut into quarters and top with Confetti Salsa. Serve with a green salad with fat-free dressing. Yields 3 quesadillas

Fresh gulf shrimp and sweet corn straight off the cob are a sensational combination. With a zesty salsa on top and a tossed green salad on the side,
this makes a stunning summertime lunch.

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