Ingredients
For the shrimp:
vegetable oil for frying
2 cups rock shrimp, rinsed
salt and pepper
1 tsp minced garlic
1/4 cup tequila
1 T canned chipotle, pureed
juice of 1 lime
1 T butter
Chipotle Coulis:
2cloves garlic, minced
2 T minced shallots
2 1/2 T canned chipotle puree
2 red bell peppers, roasted, peeled, seeded and diced
juice of 1 lime
1 cup veggie oil
Avocado, black bean and Pineapple Salad:
1/2 cup canned black beans
1 avocado
1/2 cup diced pineapple
1/4 cup red oniions
1 T cilantro puree
1 T chipotley coulis
1 1/2 T lime juice
salt and pepper
Cilantro Puree:
2 cloves garlic
1/4 cup onion, coarsely chopped
1 cup cilantro
1/4 cup fresh lime juice
1 cup vegetable oil
salt and pepper
Preparation
For Shrimp: Heat a pan over low heat. Coat pan with oil. Season shrimp, and add to hot oil with garlic. Toss shrimp in pan, pull away and add tequila. Light liquid. After fire stops add remaining ingredients and reduce for 1 min. Plate shrimp, drizzle with puree and coulis. spoon salad on side For Chipotle Coulis: blend everything but oil slowly add oil and season For Salad: combine all ingredients Cilantro Puree: preheat oven to 350. wrap garlic and onion in 2 layers of foil and roast for 20 min. Let cool. In blender puree all ingredients,but oil. slowly add oil. Season
