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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.