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david cooks dinner, gather food studio, personal chef, colorado springs

Spice up Cinco de Mayo with these recipes for Guacamole and Shrimp Aquachile.

Guacamole is a Mexican staple that dates all the way back to the Aztecs. Enjoy it with this spicy "Firewater" Shrimp Appetizer!

Guacamole

3 ripe avocados

1 large tomato, finely chopped

2 serrano chiles, very finely chopped, seeded and devined

1/2 red onion, finely chopped

3 T. cilantro, minced

1/2 lime, juiced

Salt, to taste

1. Add the chopped onion, serrano chiles, cilantro, and salt to the molcajete. Grind to a smooth paste.

2. Add the avocados and grind until slightly chunky. Add the tomatoes and lime juice to the molcamete. Incorporate, but do not grind the tomatoes. Adjust salt as necessary to your taste.

Shrimp & Grapefruit Aguachile

3 grapefruits juiced, pulp is ok

2 T. grapefruit zest

½ c. citron vodka

1 jalapeno, very thinly sliced

1 habanero pepper, very finely diced

2 T. cilantro, minced

Salt and pepper to taste

1 # large shrimp, peeled and deveined

In a bowl, mix together the grapefruit juice, zest, citron vodka, jalapeno, habanero, cilantro, salt and pepper. Add the shrimp and let marinade a minimum 4 hours before serving. Overnight is preferable.