Marinade

• ¼ cup fresh lime juice
• ¼ cup chopped cilantro
• 2 cups tomato juice
• 1 cup chopped red onion
• 1 tablespoon chili powder, Ancho preferred

Sauce

• ½ cup jarred Salsa Verde
• ½ cup low fat sour cream

Grilled Shrimp Tacos

• 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
• salt and pepper to taste
• 8 6-inch corn taco shells
• ½ pound red cabbage, shredded
• 1 cup cilantro, chopped
• lime wedges for serving
• 8 metal skewers for grilling

Grilled Shrimp Tacos

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• 1 quart tomato juice
• 1 cup vodka or gin
• 1 tablespoon fresh lemon or lime
• 1 tablespoon Worcestshire sauce
• 1 teaspoon salt
• 1/4 teaspoon Tabasco or to taste
• celery for garnish

Classic Bloody Mary Cocktail

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• 5 cups crushed tomatoes (boiled and peeled)
• 4 cups tomato juice
• 1 cup chicken broth
• Fresh Basil
• 1 cup heavy cream
• ¼ lb butter
• salt and pepper to taste

• 3 cups tomato juice
• 2 large tomatoes, peeled, seeded and chopped
• 1 medium bell pepper, chopped
• 1 cucumber, peeled, seeded and chopped
• 1 medium red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/2 cup Tony Chachere's Roasted Garlic and
• Herb Marinade
• 1 tablespoon Tony Chachere's Creole
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped flat leaf parsley