20 min
PREP TIME
12
INGREDIENTS
Servings: 8
INGREDIENTS
- 1 pound large or jumbo shrimp, peeled, butterflied, and cleaned
- 1 1/2 cups fresh lime juice
- 2 cup red Fresno peppers, stems removed (optional)
- 2 tablespoons olive oil
- 3/4 cup red onion, thinly sliced
- 1 cup cucumber, thinly sliced
- 1 cup avocado, sliced
- 1/4 cup finely chopped fresh cilantro
- 3 tablespoons Cholula® Reserva Tequila & Lime Hot Sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Tostadas, for serving
KEY PRODUCTS
INSTRUCTIONS
- 1 Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. Pat dry with paper towels and transfer back to a glass bowl
- 2 Add 1 cup of lime juice, making sure the shrimp are fully submerged. Cover with plastic wrap and refrigerate for 15 min.
- 3 In a blender, add the peppers, olive oil, salt, and ground black pepper. Blend until smooth. Pour this mixture over the shrimp mixture. Mix until combined.
- 4 Layer the cucumbers, onions, avocado, and cilantro over the top. Cover and chill for another 15 - 20 more minutes.
- 5 Remove from the refrigerator and mix in 3 tablespoons Cholula® Reserva Tequila & Lime Hot Sauce. Serve with tostadas. Enjoy!
