Cucumber Relish

Ingredients Weight Measure
Hothouse cucumbers, cut in half lengthwise, cut into thin half moons 30 oz. 3 ea.
Cilantro, chopped 1/4 cup
Garlic, chopped 1 Tbsp.
Red onion, thinly sliced 8 oz. 1 cup
Yellow tomatoes, medium dice 1-1/4 lbs. 3 ea.
Olive oil 3 Tbsp.
Cumin, ground 1-1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Lemons, juiced 2 ea.
Salt and pepper to taste

Tequila Shrimp

Ingredients Weight Measure
Raw shrimp, U-10 count, peeled, deveined 7 lbs. 72 ea.
Tequila 8 oz. 1 cup
Cilantro, chopped 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Olive oil 1 cup
Limes, juiced 2 ea.

Blue and Red Tortilla Frizzles

Ingredients Weight Measure
Blue corn tortillas, 6", julienne 10 ea.
Red corn tortillas, 6" julienne 10 ea.


  1. To make Cucumber Relish, mix all ingredients in a bowl, cover and refrigerate until use.
  2. To make Tequila Shrimp, marinate shrimp with tequila, cilantro, TABASCO® Green Jalapeño Pepper Sauce, olive oil and lime juice; refrigerate for 1-2 hours.
  3. Grill or sauté shrimp over medium-high heat for 1 to 1-1/2 minutes on each side.
  4. To make Blue and Red Tortilla Frizzles, fry tortilla strips until crisp, drain and set aside.
  5. For each serving, place a 6 oz. mound of the cucumber relish in center of plate. Arrange 4 shrimp around the cucumber relish. Top with 1/2 oz. of the tortilla frizzles.

Yield: 18 servings