Ingredients
- 1 gallon lon water
- 1 gallon each onion, cut into small dice
- 2 gallon each bay leaves
- 1 gallon each lemon, sliced
- 3 clove garlic
- 1/2 teaspoon red chile flakes
- 2 tablespoon salt
- 1 pound (35-40) shrimp
- 1 gallon lon water
- 1 gallon each onion, cut into small dice
- 2 gallon each bay leaves
- 1 gallon each lemon, sliced
- 3 clove garlic
- 1/2 teaspoon red chile flakes
- 2 tablespoon salt
- 1 pound (35-40) shrimp
- 2 cup v-8 juice
- 1 1/2 ounce ketchup
- 1 ounce olive oil
- 1/2 teaspoon cholula hot sauce
- 1/2 teaspoon each onion
- 3 teaspoon each roma tomatoes
- 1 teaspoon each jalapeño chile
- 1/4 bunch fresh cilantro
- 2 bunch each limes, juiced
- 12 bunch each corn tortillas
- 1 bunch each avocado, diced
- 6 bunch each lime wheels, for garnish
- 6 sprig fresh cilantro, for garnish
Preparation
Baking Directions:
For shrimp:To a large pot, add 1 gallon water, chopped onion, bay leaf, sliced lemon, garlic, red chili flakes, and salt.
Bring to a rolling boil.
Place shrimp in glass or metal pan and pour boiling water on top.
Cover with foil and let cool in poaching liquid.
Peel and de-vein shrimp.
Reserve chilled.
For pico de gallo, tortillas and assemblyPreheat oven to 350 degrees Fahrenheit.
Mix V-8 juice with ketchup, olive oil, and hot sauce and season with salt.
Reserve chilled.
Mince onion, cut tomatoes into small dice, mince jalapeño, chop 1/4 bunch cilantro, and mix together to make pico de gallo.
Season and finish with fresh-squeezed lime juice.
Cut tortillas into thin wedges, spray with cooking spray, and bake in preheated oven until crisp, about 7-10 minutes.
To shrimp, add pico de gallo, V-8 mixture, and diced avocado.
Adjust seasoning if needed.
Portion into glasses, garnishing each with cilantro sprig, lime wheel and baked tortilla crisps.
