From: Chef Brian Olenjack
Olenjack’s Grille
Arlington, TX.
Yield: I serving.

Tequila & Brown Sugar Glaze:
1 cup tequila
1 cup dark brown sugar
1½ tsp. lime juice
1 oz. roasted garlic

Corn & Jicama Relish:
4 ears corn, roasted
½ jicama, peeled and cut into small dice
1 poblano, roasted, cut into small dice
½ red onion, small dice
½ bunch cilantro, chopped
1 lime, juiced
1½ Tbsp. oil
to taste, salt and pepper

Shrimp:
6 16/20 Ocean Garden® Authentic Mexican Shrimp, peeled and deveined
1 oz. tequila and brown sugar glaze
pinch of kosher salt and black pepper

For tequila and brown sugar glaze: Mix all ingredients together and bring to a simmer. Cook until temperature reaches 220°F on a candy thermometer and mixture is the consistency of maple syrup.

For corn and jicama relish: Mix all ingredients together and serve as a bed under the tequila and brown sugar-glazed shrimp.

For shrimp: Heat oil in a sauté pan. Season 6 shrimp with kosher salt and black pepper. Add shirmp to hot sauté pan and cook for 1 minute. Turn over and add 1 oz. tequila and brown sugar glaze. Cook for about 1 more minute, or until cooked through.

To serve: Place shrimp on top of corn and jicama relish and pour sauce on top of shrimp.