Kingsmill Resort Doc Otis Blessed Tequila
Flamed Shrimp and "Beak of the Rooster"
20 pieces of the biggest shrimp you can find
1 quart Pico de Gallo or your favorite Mexican salsa (recipe
6 bottles Anheuser-Busch Doc Otis Hard Lemon Beverage
4 to 6 ounces tequila
Pico de Gallo (Beak of the Rooster)
1/2 sweet yellow onion, finely chopped
2 tomatoes, diced into 1/4-inch pieces
3 Serrano chilies, stemmed, seeded and minced
1 tablespoon fresh cilantro, minced
Salt to taste
Shrimp: Open a Bottle of Doc Otis, pouring a little into a baking
dish. Place peeled and deveined shrimp on top. Sprinkle with more
Doc Otis. Cover with plastic wrap and refrigerate approximately
three hours. Turn occasionally.
Remove shrimp from marinade, patting dry. Season with sea salt and
freshly ground black pepper. Place in oven. In large sauté pan or
black cast iron skillet, place enough olive oil to lubricate pan.
Preheat pan. Place shrimp in the pan, shaking to loosen. Remove pan
from heat, adding Tequila. Place pan back to fire and ignite. As the
flame burns down, place cover on pan and turn off heat. Allow to
stand two to three minutes. Shrimp is done!
Pico de Gallo (Beak of the Rooster): Combine onion, tomatoes and
chilies in bowl. Add cilantro. Stir to mix well. Season to taste
with salt, if desired.
Variations: Can include pineapple, watermelon, papaya and
To serve: Place five shrimp per plate, arranged around a haystack of
vegetables. Place 1 tablespoon Pico de Gallo, or your favorite
Mexican salsa on each shrimp.
Source: Chef Joseph
A. Durante III - Kingsmill Resort, Williamsburg, VA.