1. Remove stem ends from tomatoes and finely chop. 2. In a small bowl, combine tomatoes, jalapeño, zest, salt, pepper, tequila, lime juice, and liqueur until well blended; chill. 3. Spoon an equal amount of tomato salsa into 6 margarita or large bowl wine glasses. 4. Surround with chilled shrimp, dividing evenly. 5. • You might want to make a small horizontal cut on the bottom of the shrimp so it can "perch" on the rim of the glass. 6. Serve immediately or refrigerate for up to an hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
