Antojitos & Botanos
Appetizers

Grilled Shrimp with Zesty Tomatillo Relish

2 cups dry White Wine
3/4 cup Olive Oil
1/4 cup Shallot, minced
4 cloves Garlic, chopped
2 Tbs. whole, Black Peppercorns
30 raw, large Shrimp, shelled and deveined
Tomatillo Relish (see Related Recipes)
Corn Chips

1. Combine wine, oil, shallots, garlic 
and peppercorns in a large, non-aluminum bowl. 
Add shrimp and toss to coat. 
Refrigerate for no longer than one hour.

2. Prepare the barbecue grill for high heat. 
Skewer shrimp and grill until opaque and firm, 
about 3 minutes per side.

3. Place a spoonful of relish on chips 
and top with shrimp. 
Serve immediately.