Tequila Shrimp Tostadas w/Fresh Squeezed Oranges and Zesty Guacamole

Cilantro Margarita Martini

(like a Mojito Martini, but with cilantro instead of mint and with tequila instead of rum)

– Muddle cilantro (crush), add tequila and triple sec, fresh squeezed lime and ice, shake, strain into a margarita glass.

Tequila Shrimp Tostadas w/Fresh Squeezed Oranges

– Sauté raw, peeled shrimp (whole bag thawed frozen shrimp, about 30) with garlic in butter and preferably in a cast iron pan, with salt & pepper on high heat for 2 minutes, then add a half cup of tequila. After the shrimp are cooked and with some nice char marks, deglaze with the juice from 3 squeezed oranges and 1 lime. Cook together 5 more minutes.

– grill tortillas quickly over an open flame.

Zesty Guacamole

– mash fresh avocado (2), add fresh squeezed lemon juice, diced jalapeno, diced tomato, diced onion, chopped cilantro, dash of hot sauce, drizzle of olive oil, + salt.

– build your tostada.

Bourbon Banana Bread

Bourbon Banana Bread

1 stick butter, melty

1 cup sugar

2 eggs

4 ripe bananas, mashed

1/2 cup buttermilk (or 1/2 cup of half & half with 1/2 tbsp vinegar)

1/2 cup bourbon

1 tsp vanilla

2 1/2 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp salt

1 cup chopped walnuts

– Heat oven to 350, and move oven rack to the lowest position. Grease the insides of one 8 inch loaf pan and one muffin pan.

– Cream the butter and sugar with an electric mixer. Add the eggs and blend well. Add the mashed bananas, buttermilk, bourbon and vanilla. Mix until incorporated. Add the flour, baking soda and salt and mix in well. Then stir in the walnuts last, pour into your baking pans and place in the oven.

– Bake 8″ loaf pan for 1 hour, take the muffin pan out after 45 minutes. Test done-ness with a knife: if it comes out clean you are golden.