Recipes

[photo by CHRIS HOLLO/HOLLO PHOTOGRAPHICS]

Gulf Coast Shrimp with Cantaloupe Pico De Gallo

Fans head to Nashville’s Wildhorse Saloon for its Southern smokehouse cuisine.

May 11, 2009

Ingredients

• 1 pound (16–20) shrimp peeled and cooked, tail off
• Juice of 2 limes
• ½ cantaloupe, diced
• ¼ cup cilantro, chopped
• 2 small vine-ripened tomatoes, diced
• ½ cup red onion, diced
• 2 tbsp. Wildhorse Saloon (or any brand) hot sauce
• 4 tbsp. orange marmalade
• Salt and pepper to taste
• 1 bag tortilla chips, 16-ounce or larger

Preparation

1. Cut shrimp in half lengthwise.
2. Combine with remaining ingredients.
3. Place small portion of mixture on each tortilla chip.

Serves 8–10

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