Ingredients
Tejas shrimp
- 1 lb medium Gulf shrimp, peeled and deveined
- ½ cup Tony's Tejas Salsa Original Medium (for the marinade)
- 2 tbsp extra virgin olive oil
- 1 avocado
Pico
- 1 cup minced cilantro
- 3 cloves garlic, minced
- ⅔ cup Tony's Tejas Salsa Original Medium
- 1½ lb fresh Roma tomatoes, ¼-inch dice
- ½ cup red onion, ¼-inch dice
- Juice of 2 limes
- 1 tsp tequila
- ½ tsp black pepper
- ½ tsp red pepper
- ½ tsp chili powder
- 1 tsp sea salt
Method
- Put the shrimp in a zip-top bag with ½ cup salsa and marinate for 1 hour.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté the shrimp 3 to 4 minutes, until cooked through.
- Transfer the shrimp to a bowl and refrigerate until cold.
- While the shrimp cool, gently toss all the pico ingredients together in a large bowl.
- Chop the cold shrimp, dice the avocado, and fold both into the pico. Serve with chips.
