Ingredients Weight Measure
Water, cold 1 gal.
Lime, cut into 1/4s 1/2 ea.
Kosher salt 1 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Shrimp, 41/60 3 lbs.


Ingredients Weight Measure
Ketchup 2 cups
Chili sauce 2 cups
Lime juice, fresh 3 Tbsp.
Lime zest, fine 1 Tbsp.
Cilantro, fresh, chiffonade 1/2 cup
TABASCO® brand Original Red Sauce 2 tsp.
TABASCO® brand Green Jalape├▒o Pepper Sauce 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 2 tsp.


Ingredients Weight Measure
Cucumbers, peeled, seeded, diced small 2 cups
Avocados, ripe, small, diced 4 ea.
Cilantro sprigs, small 16 ea.


  1. To cook Shrimp, combine all ingredients except shrimp in a 2-gal. sauce pot.
  2. Bring to boil and reduce to simmer.
  3. Add shrimp, simmer 1 minute.
  4. Remove pot from heat.
  5. Cover and let rest 5 minutes; then strain.
  6. Chill, peel and devein shrimp.
  7. Remove tails on all but 16 shrimp. Chill.
  8. For the Sauce, mix all ingredients. Chill.
  9. To serve, in each glass place 2 Tbsp. diced cucumbers.
  10. Top with 2 Tbsp. Sauce.
  11. Place approximately 8 shrimp in each glass, placing shrimp with tail on top.
  12. Place 1 Tbsp. diced avocado on and around shrimp.
  13. Garnish with small cilantro sprig. Serve cold.

Yield: 16 servings