Ingredients

• 1/2 bunch cilantro, chopped fine
• 1 serrano pepper, minced
• 2 tomatoes, small dice
• 1 small onion, small dice
• Juice of 1 lime
• 1 (8-ounce) bottle ketchup
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 4 drops hot sauce
• 2 ounces canola oil
• 2 cloves garlic
• 2 medium shallots
• 1 jalapeno, stem removed
• 1 bunch cilantro
• Juice of 3 limes
• 2 ounces tequila
• 32 pieces shrimp, 16/20 count, peeled and deveined

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Instructions

1. Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.;
2. In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.;