Kingsmill Resort Doc Otis Blessed Tequila Flamed Shrimp and "Beak of the Rooster"

Shrimp
20 pieces of the biggest shrimp you can find
1 quart Pico de Gallo or your favorite Mexican salsa (recipe follows)
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 saut� 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 grapefruit.

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.