From: Chef Richard Sandoval, Modern Mexican Restaurants. Yield: 4 servings. Adobo Shrimp: 1 cup adobo (recipe follows) 12 jumbo Ocean Garden Authentic Mexican Shrimp (11-15/lb.), shelled and deveined 2 Tbsp. canola oil 1/2 tsp. salt Tortilla Crisps: 1 flour tortilla, 12" 1/4 cup cilantro pesto (recipe follows) 1/4 cup grated cotija cheese or Parmesan cheese Arugula Salad: 1 bunch arugula, washed and dried, tough stems removed 1 Hass avocado, halved, pitted, skin removed and flesh cut into ...
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