Chef/General Manager Brandon LeBlanc And Uriel E. Bonini-Front of House Manager Of Posados Restaurant in Lafayette

Shrimp Taco’s

Shrimp Taco’s

• 21/25 ct Shrimp
• Shredded purple cabbage 1 oz.
• Lettuce 1 oz.
• Tomatoes 2 oz.
• Cilantro 1/8 Tsp
• Avocados 2 slices
• Yellow corn tortillas 4
• Side Ramekin of Chipotle Ranch Pico
• Posados spice Herb Butter
• Salt & Pepper

Method:
Start with 1 oz of herb butter over medium heat, toss in 10 peeled and deveined Shrimp and sauté until shrimp turn pink and coral.
Served with a side of veggies:
Diced Poblano pepper, red onion, red pepper about 1 inch in diameter and ¼ mushrooms
Mix half cup of each and sauté in herb butter until tender on medium high heat for 2-3 minutes.
Note: Veggies should still have a crunch to them, do not over cook.

• 4 cups diced tomatoes in 1/8 inch cubes
• 1 ½ cups diced onion in 1/8 inch cubes
• 1 fresh jalapeno cut fine diced
• Juice of 2 lemons 1 lime
• 2 Tbsp fresh chopped Cilantro add kosher salt
• Fresh ground black pepper for taste

Method:
Mix thoroughly refrigerate for an hour

Garnish with red and green grapes as a refreshing pallet quencher.
Enjoy!