Papaya Relish

Ingredients Weight Measure
Papaya, diced 5 ea.
Green bell pepper, diced, small 1 ea.
Red bell pepper, diced, small 1 ea.
TABASCO® brand Chipotle Pepper Sauce 1 oz.
Cilantro, chopped 1 cup
Lime juice 8 oz.
TABASCO® brand Habanero Sauce 1 tsp.
Olive oil 6 oz.

Tortilla Cup & Grilled Shrimp

Ingredients Weight Measure
Flour tortilla 16 ea.
Shrimp, 21/25, peeled, deveined 64 ea.
Garlic cloves, chopped 8 ea.
Lime juice 1 cup
White wine 1 cup
TABASCO® brand Chipotle Pepper Sauce 1 cup
Butter, raw, slivered 5-1/3 lbs.
Lettuce, shredded 1/2 lb.


  1. For Papaya Relish, place ingredients in a nonreactive bowl and mix well. Reserve in refrigerator.
  2. For Tortilla Cup, put a coffee or soup cups upside down on a sheet pan, fold the tortillas over the cups and bake at 350°F until golden brown. Set aside.
  3. For Grilled Shrimp, sauté the shrimp with the garlic; then add the lime juice, white wine, TABASCO® Chipotle Pepper Sauce and the raw butter to make a sauce.
  4. Place tortilla cup on each plate, add 1/2 oz. shredded lettuce and 4 oz. Papaya Relish.
  5. Along the inside edges of the cup, place 4 shrimp and 2 oz. sauce on the shrimp.

Yield: 16 servings