The aroma of fresh crushed pequin takes me back to the summers spent on Grandma & Grandpa Garcia’s ranch in Alice, Texas.
Start by crushing some fresh pequin (or any blazin fresh pod), fresh garlic and a small amount of lime juice. I generally press a meat cleaver flat against the large garlic pods to flatten then work it in the molcajete. Squeeze just enough lime to keep it moist and form a paste. Reserve mixture will be used in drawn butter later.
Butterfly jumbo shrimp deep into the back and insert crushed pequin. Season with “Rattlesnake Dust” or “Jalapeño Dusted”™ and insert piece of jalapeño cheese. Wrap in bacon and secure with toothpicks.
Wrapped shrimp ready for the mesquite bed! I season the bacon while turning on the pit.
Grilling up nice over a mesquite coal bed around 300 degrees.
Closer shot. Can ya smell em? Outside bacon seasoned with “Rattlesnake Dust”.
The wait is over!! Mesquite grilled pequin shrimp, pineapple pico ge gallo, drawn butter with reserve pequin paste, avocado slices dusted with “Rattlesnake Dust” and “Southwestern Sizzler ” beans ala charra. See recipes below.
Juicy Pig Pineapple Pico De Gallo
Fine chop all vegetables. Mix in a large bowl with the lime juice and dry seasonings. Mix well and let sit overnight to marinate.
Southwestern Sizzler Beans ala Charra
I rinsed and covered the beans in water and let soak for two hours. Drain and rinse again and cover beans with water by three inches. Bring to a boil for about twenty minutes. Reduce heat to medium and add water if needed-do not drown in water though! Add onion and garlic. Cooked for 45 minutes then reduced heat to low and added little water, dry seasonings, bacon, cilantro and tomato. Cook on lowest setting an additional hour or until beans are soft and the soup thickens up. Garnish with fresh cilantro.