These are my favorite appetizer from the beloved Z Tejas Grill in Austin, Texas. I’ve made them twice in the last month, and they were total hits both times, but I neglected to take pictures. Z Tejas is vague in their directions, so I’ll clarify what I did.
The guac recipe rocks. Use it.
Cilantro pesto = cilantro, salt, pepper, parm cheese, garlic and olive oil in the food processor. I didn’t use pine nuts, but I’m sure they’re great too.
Chipotle Puree = 1 can of chipotle peppers in adobo in the food processor + a bit of olive oil. Watch out. This stuff is hot. Use only a titch for the wimpy mouthed.
The shrimp were best when I marinated them overnight. I pan fried them since i’m grill-less, but broiling would work well too.