Rating
Tantillo Recipes
Salsa
 1 large ripe tomato, cut in 1/4 inch dice
 2 to 3 roasted jalapeño peppers, stemmed, seeded and chopped
 1/2 cup chopped cilantro leaves
 1 1/2 tablespoons Tantillo Lime Juice
 1 small red bell pepper, diced
 1 small red onion, diced
 Kosher salt and freshly ground black pepper to taste
To complete the dish
 1 pound shrimp, peeled and deveined; tails left on if desired
 1/2 cup tequila
 Kosher salt and freshly ground black pepper to taste
 1 tablespoon Tantillo California Extra Virgin Olive Oil
 2 cloves garlic, chopped
 4 cups cooked basmati rice (about 1 1/3 cups uncooked)
1

Make salsa by combining all salsa ingredients.

2

Adjust seasonings to taste by adding more jalapeño peppers (or leaving seeds in), cilantro, salt and pepper.

3

Cover and set aside at room temperature 30 to 60 minutes.

4

Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes.

5

Drain well, reserving tequila. Pat shrimp dry and season well with salt and pepper.

6

In a large, nonstick skillet, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.

7

Add shrimp and garlic. Shake pan and turn shrimp to cook evenly, about 1 minute on each side.

8

Add tequila and cook 2 minutes longer. Remove from heat.

9

To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle.

10

Serve with hot rice (Either over the rice or on the side). Buon Appetito!

Ingredients

Salsa
 1 large ripe tomato, cut in 1/4 inch dice
 2 to 3 roasted jalapeño peppers, stemmed, seeded and chopped
 1/2 cup chopped cilantro leaves
 1 1/2 tablespoons Tantillo Lime Juice
 1 small red bell pepper, diced
 1 small red onion, diced
 Kosher salt and freshly ground black pepper to taste
To complete the dish
 1 pound shrimp, peeled and deveined; tails left on if desired
 1/2 cup tequila
 Kosher salt and freshly ground black pepper to taste
 1 tablespoon Tantillo California Extra Virgin Olive Oil
 2 cloves garlic, chopped
 4 cups cooked basmati rice (about 1 1/3 cups uncooked)

Directions

1

Make salsa by combining all salsa ingredients.

2

Adjust seasonings to taste by adding more jalapeño peppers (or leaving seeds in), cilantro, salt and pepper.

3

Cover and set aside at room temperature 30 to 60 minutes.

4

Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes.

5

Drain well, reserving tequila. Pat shrimp dry and season well with salt and pepper.

6

In a large, nonstick skillet, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.

7

Add shrimp and garlic. Shake pan and turn shrimp to cook evenly, about 1 minute on each side.

8

Add tequila and cook 2 minutes longer. Remove from heat.

9

To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle.

10

Serve with hot rice (Either over the rice or on the side). Buon Appetito!

Mango Shrimp