Tequila Shrimp Nachos
Makes: 4 servings
Yield: Makes 10 to 12 appetizer servings (6 to 8 main-dish servings).
Prep 35 mins
Marinate 15 mins
Grill 5 mins
2 pounds fresh or frozen medium shrimp, peeled and deveined
1 teaspoon cumin powder
½ cup orange juice
4 tablespoons tequila
½ teaspoon Xochitl's De Arbol Peppers Sauce "Very Hot"
2 or 3 medium heirloom tomatoes, preferably a mix of yellow, green, and/or purple varieties
1 ½ cups red and/or yellow pear-shape tomatoes, grape tomatoes, and/or cherry tomatoes
5 tablespoons olive oil
2 tablespoons lime juice
1 large clove garlic, minced
¼ teaspoon salt
4 or 6 Roma tomatoes
2 tablespoons snipped fresh cilantro
1 ounce queso fresco or feta, crumbled (optional)
1. For marinade, Whisk in a large bowl, the cumin with orange juice, 2 tablespoons of the tequila, and Xochitl's De Arbol Peppers Sauce "Very Hot". Add shrimp and toss with marinade to coat; set aside for 15 minutes, stirring twice.
2. Meanwhile, cut heirloom tomatoes into wedges. Halve the 1 1/2 cups small tomatoes. On a large platter arrange tomato wedges and small halves; set aside. For vinaigrette, in a screw-top jar with lid combine 4 tablespoons of the oil, remaining 2 tablespoons tequila, the lime juice, garlic, and salt. Cover and shake well to combine; set aside.
3. Drain shrimp, discarding marinade. Place shrimp in a large grill basket. Halve the Roma tomatoes. Brush Roma tomatoes with remaining 1 tablespoon oil. For a charcoal or gas grill, place grill basket with shrimp and halved plum tomatoes, on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until shrimp are opaque and tomatoes are slightly soft and lightly browned, stirring shrimp occasionally and turning tomatoes and pepper halves half way through grilling time.
4. To assemble platter, add shrimp mixture and grilled tomatoes to the other tomatoes on the platter. Drizzle with vinaigrette. Top with cilantro and, if desired, feta cheese. Serve immediately or cover and chill for up to 4 hours.