01 Jan 2010

Shrimp Piquin

by Chef Francisco Gallardo, Mezcal's, Reading, PA

serves 4:

16 shrimp boiled and peeled 
1 chopped up tomato 
1/2 small white onion, chopped and peeled 
2 cloves of garlic, peeled and minced 
1 chopped fresh mild green pepper 
6-8 mesquite roasted *piquÌn peppers (a special version of the chipotle)
1/2 cup olive oil 
2 tbsp. chopped cilantro
Salt and freshly ground white pepper 
1 lime, cut into wedges

* The Chili Piquin is a small, very hot chili indigenous to South America, Mexico and the Southwestern United States. A small, round pod with characteristic round-to-slightly pointed ends, the Chiltepin packs a punch that is twice the heat of the jalapeno in a much smaller package.

Recipe Instructions:
Mix the shrimp, tomatoes, onions, garlic, and fresh pepper and piquin chiles in a medium bowl. Stir in the oil and cilantro then season with salt and pepper to taste. 

Top the mixture with lime wedges, Serve on a bed of fresh greens.