Drunken Shrimp:
4 largest shrimp available, shell removed, butterflied
1 jalapeno pepper
1T paprika
1/4 cup lime juice
1/4 cup tequila
1T cilantro, chopped
2T canola oil

Salad:
1 cup red cabbage, sheared thin
1 cup green cabbage sheared thin
1 cup jicama, julienned thin
1 cup chayote, julienned
1T cilantro, chopped
1/2 cup red onion, sheared fine

Vinaigrette:
1 poblano pepper, roasted, deseeded
1 jalapeno pepper, charred, seed attached
1/2 cup fresh lime juice
1/2 bunch cilantro
1/2t paprika
Salt and pepper to taste
2 cups canola oil

Chipotle Corn Relish:
1 ear of corn, grilled and cut off
1/2T chipotle paste
1 chicken sausage, grilled and diced
1/2 jalapeno pepper, minced
Salt and pepper to taste
1T lime juice

Drunken Shrimp Prep:
Combine all ingredients and let marinate for one hour. Heat large sauté pan to extreme heat and sauté shrimp and the marinade until shrimp are cooked through; glaze with marinade.

Salad Prep:
In a large bowl, combine all ingredients.

Vinaigrette Prep:
In a blender, combine all ingredients, except the oil. Puree until smooth and drizzle in the oil. If it is too thick, add water or more lime juice.

Chipotle Corn Relish Prep:
In a small bowl, combine all ingredients.

To Plate:
Dress the salad with vinaigrette. Top salad with shrimp and chipotle corn relish.