American Latino Magazine Food and Beverage Issue

Paying it forward, one entrepreneur at a time! By Chef Ross TequiTini Shrimp Drunken Shrimp Skewers with a Tequila Beurre Blanc Tangy, Zesty, Sweet and Sour Appetizer Great for Entertaining • 3 oz. Anejo Tequila • 2 Cloves Garlic • 3oz. Shallots • Splash Vermouth • 2 oz. Lime Juice • 1T Lemon Zest • 1T Lemon Thyme • 2oz. Clam Juice • 3oz. Butter • tt Salt and Pepper • tt Pomegranite Molasses EVOO and salt and pepper for a light marinade. All the flavor is in the sauce. For the Sauce: Preheat a medium sauce pan. When Hot put Shallots and garlic in and sauté slightly, add Anejo tequila and reduce by half. Then add remaining liquids, and reduce that by half. Season to taste with salt and pepper, finish off with the last of the aromatics, lemon zest and fresh lemon thyme. Stir in butter portions one at time to emulsify little at a time. Toss in Shrimp Skewers and let them cook in the sauce and absorb all the flavors. Once Shrimp are completely cooked, drizzle with a touch of Pomegranite Molasses, this makes it a little sweet and brings all flavors together nicely. First Step. Prep Shrimp Skewers. Put a toothpick through each Shrimp with a green olive in between the tail and the neck. Toss with a little Enjoy. Special Edition Families In Business 14 AMERICAN LATINO MAGAZINE • BRINGING PEOPLE, BUSINESS AND CULTURE TOGETHER LATINOSONLINE.COM LATINOSONLINE.COM BRINGING PEOPLE, BUSINESS AND CULTURE TOGETHER • AMERICAN LATINO MAGAZINE 15

American Latino Magazine Food and Beverage Issue | Page 14