Tres Agave Coctel De Camarones

INGREDIENTS

The Sauce
3 tbsp Cholula® Hot Sauce
3/4 cup ketchup
2 oz fresh lime juice
3 tbsp water

STEP 1

Mix all together until smooth and consistent in texture.

STEP 2

Taste and modify to your preference. If you would like more heat add more Cholula Hot Sauce. For more citrus add another ¼ lime. If you would like a sweet and spicy taste, add equal parts Cholula Hot Sauce and “Tres Agaves Agave Nectar”. Remember add additional ingredients in small portions and taste constantly, you can put more in but you can’t take it out.

The Coctel
4 oz cooked shrimp *
2 1/2 oz cucumber, diced
2 1/2 oz tomato, diced
1 oz red onion, diced (on cucumber, tomato and onion make these a very small consistent dice for presentation)
1 tbsp cilantro, chopped
1/2 avocado, diced

STEP 1

In a nice serving glass, such as a margarita, martini, rocks glass or just a glass salad bowl put all ingredients in layers pouring the sauce over the top just enough to cover finishing with the avocado and cilantro on top for garnish.

* For shrimp - you may use whatever your personal preference is - be it prawns to bay shrimp, pre-cooked, fresh, frozen, etc. For best results, I recommend 1/4”- 1/2” in size. We use 16/20 whole shrimp that are cooked in salt water with 1 tsp each whole peppercorns and whole allspice or cloves. Cool, peel, clean and cut.

Serves 2-4

 

Hot Spot

Tres Agaves Mexican Kitchen & Tequila Lounge
130 Townsend Street (at 2nd)
San Francisco, CA 94107
415.227.0500

Chef Bio

Scott Watters
Kitchen Manager

Restaurant Bio

Tres Agaves Mexican Kitchen & Tequila Lounge is known for their authentic regional Mexican cuisine, primarily from the state of Jalisco. From the restaurants decor to the recipes and ingredients, Tres Agaves is serious about keeping their food authentic to Jalisco.

Restaurant Link

www.tresagaves.com