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Food Finds!

Food Finds!

During the recent visit to the Wine and Food Week event I got introduced to very interesting flavors, about Houston’s newest restaurants, happy hours, several mouth watering food finds, ingredients and recipes. Today in this summer edition of Raasthe with Ruchi I would like to share with my LCA readers this hot hot recipe that will make your dinner party super cool!

Tropical Tequila Shrimp Shooters

Yield: 20 servings
Prep time: 10 minutes
Cook Time: 7 minutes


  • 20 Jumbo Shrimp, Peeled and deveined (tails on)
  • 2 T Adams Reserve Jamaican Jerk Rub
  • 1 Container HEB Mango Pico De Gallo
  • 1 Bottle Roberts Reserve Pineapple Coconut Mango Tequila Sauce
  • 1/2 Dole Pineapple Orange Juice
  • 2 T Ottavio Grapeseed Oil
  • 20 Shot Glasses (to serve)
  • 20 Fresh Lime Slices


  1. Season shrimp with Jamaican Jerk: Let stand 5 minutes. Preheat grapeseed oil in a medium skillet.
  2. Saute shrimp on medium high heat until pink and tender, about 5-7 minutes. Shrimp should be pearl white in the center. Remove shrimp to a plate to cool slightly.
  3. In a mixing bowl, combine mango pico de gallo, juice and pineapple tequila sauce. Portion evenly into 20 shot glasses (about 2 oz per glass).
  4. Place shrimp into each shot glass, tail out. Garnish with slice of lime and serve.

Recipe shared by Cooking Connection HEB!

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