From: Chef Brian Olenjack, Olenjack’s Grille, Arlington, TX. Yield: 1 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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.