Smoked Tequila Shrimp
1 gallon water
2 Cup salt
1 Cup sugar
1/2 Cup pickling spice
2 clove garlic, smashed
1/4 Cup lemon juice
2 pounds large shrimp, raw, in shell
1/3 Cup shrimp stock (chicken or vegetable ok)
1 Tablespoon fresh lime juice
2 Tablespoons fresh lemon juice
2 Tablespoon tequila (gold if possible)
1/2 Cup Maurice Carrie Sauvignon Blanc
2 Tablespoons honey
2 Tablespoons extra virgin olive oil
2 teaspon white wine vinegar
1 Cup tomato concasse (skimmed, seeded, diced)
2 Tablespoons finely diced shallots
2 teaspoons finely chopped frresh cilantro
2 teaspoon finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 Cups mixed greens
2 Cup toasted croutons from French Bread
Combine first 6 ingredients in a large pot and bring to a boil. Let cool to room temperature. Add shrimp, shell on, to cooled brine. Let sit, refrigerated for 30 to 45 minutes. Remove shrimp, peel, devein and rinse. Cold-smoke shrimp for about 15 minutes. Spread shrimp on pan and cook in 250 degree F oven just until done (turn pink). Be sure not to overcook or shrimp will become very tough and rubbery. Combine remaining ingredients in bowl. Mix well. Add shrimp and let marinate at least one hour before serving. Toss the washed and dried greens and croutons with some of the exess vinaigrette and serve shrimp on top of dressed greens. Makes 10 salad servings.
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