Ingredients Weight Measure
Shrimp, 26/30, peeled, deveined 2-1/4 lbs.
Lime juice, fresh squeezed 12 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 10 oz.
Olive oil 4 oz.
Cilantro, fresh chopped 2 Tbsp.
Kosher salt 4 Tbsp.
Garlic, minced 2 tsp.
Tomatoes, seeded, quartered 3 lbs.
Tomato juice 12 oz.
Granulated sugar 1 tsp.
Lemon juice 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 5 tsp.
White pepper, ground 1/16 tsp.
Red onion, brunoise 2 oz.
Red pepper, brunoise 2 oz.
Yellow pepper, brunoise 2 oz.
Green pepper, brunoise 2 oz.


  1. After cleaning shrimp, put into stainless steel or glass bowl.
  2. Add lime juice, TABASCO® Green Jalapeño Pepper Sauce, olive oil, cilantro, 2 Tbsp. salt and garlic. Toss well and make certain shrimp is covered with liquid.
  3. Place into cooler and allow to marinate for 2-3 hours.
  4. Place tomatoes into a blender, followed by tomato juice, sugar, lemon juice, TABASCO® Chipotle Pepper Sauce, 2 Tbsp. salt and white pepper.
  5. Puree well. Must be smooth. When smooth, chill in cooler for 1 hour.
  6. When well chilled, use the directions according to an ice cream machine and pour tomato mixture into bowl. Remove from bowl when desired texture is reached.
  7. For assembly, shingle out the shrimp in a circular manner. Top the shrimp with a quenelle of sorbet. Finish each plate with the onion and pepper brunoise. Serve immediately.

Yield: 12 servings