Pro Restaurant Recipes

Skill Level - Chef

 

Ap.
Method: grill
Yield: 20

Grilled shrimp cocktail with Tachete sauce


Marinade: 2 qt. Salt water, garlic, onions, lemon juice, crab boil, pepper, cayenne, season to taste. Let soak for one hour then grill. Pull and cool.

Portion:
5 large shrimp x 20 = 100 or 7-8 med. x 20 = 140 –160

red sauce: tomato paste, vinegar, Worcestershire sauce, horse radish and dry mustard and seasoning.

Prepare in glass with greens.