Broiled Lemon Garlic Shrimp

Broiled Lemon-Garlic Shrimp
Makes 8 servings
•  1/3 c. Olive oil
• Grated peel of one large lemon
• .25 c. Freshly squeezed lemon juice
• .25 c. Chopped cilantro or flat-leaf parsley
• 2 tbsp. El Guapo® Mojo Cubano Bitters
• 2 cloves garlic, crushed
• 1 tsp. Salt (or to taste)
• .5 tsp. Crystal or Tobasco hot sauce
• 2 lbs Deveined large shrimp with tails on, about 21/25 size
• 8 (10-inch) skewers (soaked 30 minutes if wooden)

In a non-metallic bowl, combine ingredients except shrimp and skewers; stir well. Peel and devein shrimp, leaving tails on. Add to marinade and stir to coat. Cover and refrigerate 1.5 hours.

Heat broiler. Line a large sheet tray with foil and top with a baking rack. Drain shrimp and thread on skewers; place skewers on rack. Broil 3 to 5 minutes or until cooked through. Serve with lemon slices, if desired.

Chocolate Chip Cookies

Ashley Tabor, Beverage Director at Momofuku Nishi in Manhattan, shared her chocolate chip cookie recipe featuring our 2018 Good Food Award winning Chicory Pecan Bitters with Vinepair earlier this month. “The bitters add this layer of rich coffee and nutty pecan flavor to the dough that really complement the chocolate,” Tabor says.

Chocolate Chip Cookies, by Alexis Tabor
• 2 1/4 cups all-purpose flour
• 3/4 cup refined white sugar
• 3/4 cup brown sugar
• 1 cup butter, at room temperature
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp El Guapo® Chicory Pecan Bitters
• 1 egg
• 1 package semi-sweet chocolate chips

Preheat oven to 375 degrees. Mix together dry ingredients, add butter, egg, and bitters, and then stir in chocolate chips. Roll into one-inch balls and place on a nonstick baking sheet about 2 to 3 inches apart. Cook for 8 to 10 minutes. Let cool.