Step One: Preparing Shrimp
2lbs Jumbo shrimp peeled, deveined and butterflied
1/2 Cup tequila
1 Cup chopped cilantro
Juice of one lime
In glass bowlplace shrimp, lime juice, tequila and cilantro. Mix and marinate one hour.
Step Two: Making Pico de Gallo
1 Cup chopped strawberries
1 Cup chopped tomato
3 or 4 Jalapeo peppers, chopped (to taste)
1/2 Cup chopped cilantro
1/2 Cup chopped onion
1 Tbsp. olive oil
2 Tbsp. balsamic reduction
Mix all ingredients and refrigerate until ready to serve.
Step Three: Breading and Frying Shrimp
2 Cups Tostitos corn chips, finely crushed
1/8 Cup flour
Salt and black pepper to taste
3 Cups olive oil
On shallow plate combine Tostitos, flour, salt and pepper. Press each butterflied shrimp into mixture to coat evenly and set aside. Heat oil to 375 in large frying pan, fry 2 minutes each side.
Serve shrimp with Strawberry Pico de Gallo, Spanish rice and salad.
I want to thank our very good friend Don Markey for sharing this wonderful recipe. A friend of many years, we have lots of fun every time we get together with him and his lovely wife, Sarah. We often jokingly reverse his first and last names...Markey Don. He responds equally well either way, so long as there's fun to be had. -Pam