The one thing I miss when I go on vacation is my Tex-Mex food. I love Tex-Mex food. We usually have Tex-Mex before we leave on vacation and then again when we return just to get our fix. We have so many Mexican restaurants in Texas that you are never more than a couple of miles from one. My favorite dish is Chuy’s Chicka-Chicka-Boom-Boom enchiladas. That’s a mouthful, but a delicious, spicy, cheesy mouthful. I pretend that it’s a healthy meal because it tastes so good but with all the cheesy Hatch green chili sauce, the chips and the creamy jalapeno dip that I eat with them, the fat and calories add up quickly. As a family we usually only allow ourselves to eat this every 1-2 months. In between those times, I try to come up with healthy and spicy Tex-Mex recipes of my own. That’s how I came up with this Margarita Grilled Shrimp recipe. It combines one of my favorite beverages with the smoky taste of chipotle peppers and a tangy dipping sauce. The salsa makes about 1 ½ cups which is more than enough for not just dipping the shrimp, but for dipping chips or raw veggies. And the only fat in the salsa is from the avocado. My family loves it.
I love serving this dish with Cowboy Caviar!