Mesquite Grilled Pequin Shrimp with Juicy Pig Pineapple Pico De Gallo, Wild Rice and Southwestern Sizzler Beans Ala Charra!!

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

  • 24 oz. peeled and chopped fresh roma tomato
  • 8 oz. chopped fresh white onion
  • 10 oz. fresh pineapple fine chopped
  • 2 oz. fresh squeezed lime juice
  • 2 oz. chopped fresh pequin and serrano
  • 1 oz. fresh chopped cilantro
  • 1 tsp. granulated garlic
  • 1 tsp sea salt
  • 3 tsp “the Juicy Pig”™

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

  • 1 lb. bag of dried beans
  • 2 tbsp. “Southwestern Sizzler “
  • 1 tsp. sea salt
  • 1 cup fine chopped white onion
  • 5 tsp. fresh chopped garlic
  • 1/3 bunch Cilantro (leaves) fine chopped
  • 2 slices of bacon
  • 2-3 large peeled and chopped fresh roma tomatoes

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.

Pequin paste

  • 3/8 oz fresh pequin
  • 1 oz. garlic
  • fresh squeezed lime as needed