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TSC Shrimp Tex-Mex Martini - Bill Felder
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INGREDIENTS    
SAUCE    
Cold water ½ Cup  
Roma Tomatoes chopped ¼ inch 1 Cup  
Yellow Jumbo Onion chopped ¼ inch 1 Cup  
Cilantro chopped fine ¼ Cup  
jalapeno pepper, seeded, chopped fine ½ tbs  
Avocado chopped ½ inch chunks 7 tbs  
Heinz Ketchup ¾ cup  
Fresh Lime juice 2 tsp  
Green Tabasco Sauce 1 tbs  
Worcestershire sauce ½ tsp  
Hot Sauce (Tabasco or Cajun Chef) 6 Drops  
Mix all of the above ingredients in a large bowl and chill for an hour  

For each serving
6 oz. of the above made sauce
35 small shrimp that have already been peeled and cooked
1 tsp. Of any “Blackening Spice” as used for blackening redfish
1 Lime wedge
2 sprigs of Cilantro – no stem

½ to 1 oz. of Tequila (use to taste if wanted)
 
DIRECTIONS

PLACE ALL INGREDIENTS IN BAR TENDERS METAL TUMBLE AND SHAKE LIKE MAKING A REAL MARTINI.   POUR INTO A LARGE MARTINI GLASS (OR SMALL BOWL) AND SERVE WITH TORTILLA CHIPS FOR DIPPING.

 

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